I’m sure that by now you’ve all had baked potato fries. Healthier than fries, and quite delicious too. But have you had these Baked Mashed Potato Fries? It’s like a cross between creamy, soft mashed potatoes, but in the form of crispy fries. Unlike regular fries which can only be flavoured on the outside, the flavour for these come from within. And based on your preference that day, you can season these best you like. Creamy and soft on the inside, yet crisp and crunchy on the outside. I think this is how perfect must be defined.
I flavoured these with a few Indian spices, but feel free to season them however you like your potatoes best. Just salt and pepper would do just fine.
And these are quite simple to make too. Just boil and mash some potatoes. Season them with spices and bind them together with besan (chickpea flour). Pipe them on to a baking tray. Lightly spray with oil.
Bake them for half hour. Cool slightly before devouring them completely!
Neat, huh? Dunk them in your favourite dip – I like mine with sour cream or ranch dip. Something about the dairy to wash down the masala with.
Baked Mashed Potato Fries
- Prep Time:10m
- Cook Time:30m
- Total Time:40m
- Serves: 4
- Yield: About 50 'fries'
Ingredients
- 1 large russet potato, or any other 'floury' potatoes, cooked soft
- 2 tsp. red chilli powder
- 1/4 tsp. turmeric powder
- 1/2 tsp. cumin powder
- 1/4 c besan (chickpea) flour
- 1/4 tsp. garam masala
- 1/2 tsp. coriander powder
- Oil spray / 2 tsp oil to brush
- Salt to taste
Instructions
- Preheat oven to 350°F/180°C. Line a baking tray with parchment paper/foil.
- Mash the cooked potatoes until there are no lumps. Almost.
- Stir in all the ingredients (except the oil) until you get a smooth, thick batter.
- Transfer the mashed potato into a large piping bag fitted with a 1M tip. Pipe the potatoes in long lines onto the prepared baking tray.
- Lightly spray with oil. Alternatively, brush with oil.
- Bake at 350°F/180°C for 30-40 minutes until slightly browned on the edges and crisp.
- Transfer to a wire rack to cool slightly before serving. Goes great with a sour cream / ranch dip.
Cynthia says
August 12, 2016 at 12:46 pmI am avoiding bean and grain flours. What can I substitute besan with? Thanks!
Tina Dawson says
August 12, 2016 at 6:35 pmCynthia, substitute with any flour you can eat- the flour is just a binding agent, so you can use almond flour or anything else you want.
Karly says
June 23, 2016 at 9:37 amOkay, how have I never thought of this!? These look so tasty and are so simple. Pure genius!
Tina Dawson says
June 23, 2016 at 2:00 pmThanks Karly! Although, it was sheer luck, not so much genius involved!