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.
Michael says
When you say 1 large potato, Do you mean 1 kg? The ratios have turned out completely wrong when I used just 1 potato
Tina Dawson says
No, I meant 1 large russet potato. I’m sorry to hear this did not turn out well for you. If you can explain what went wrong, we can try and troubleshoot this together.
Cynthia says
I am avoiding bean and grain flours. What can I substitute besan with? Thanks!
Tina Dawson says
Cynthia, 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
Okay, how have I never thought of this!? These look so tasty and are so simple. Pure genius!
Tina Dawson says
Thanks Karly! Although, it was sheer luck, not so much genius involved!