Crispy Herb Potato Fries
Golden, herb-flecked potato fries with a shatteringly crisp exterior and soft, fluffy centers. Easy to shape from simple mashed potato dough and perfect with classic dips.
Equipment
- 1 | Large pot | for boiling potatoes
- 1 | Mixing bowl |
- 1 | Potato masher |
- 1 | Sharp knife | for cutting strips
- 1 | Deep frying pan |
- 1 | Tongs or slotted spoon | for turning and lifting
- 1 | Paper towels | for draining
Ingredients
- 4 | large | potatoes | peeled and cut into chunks
- 1/2 | cup | all-purpose flour |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 1 | tsp | red chili flakes |
- 2 | tbsp | fresh parsley | chopped
- 1 | | oil | for deep frying
- 1 | | ketchup | for serving
- 1 | | mayonnaise | for serving
Instructions
- Peel and cut potatoes into large chunks, then boil in salted water until fully tender.
- Drain well and mash the hot potatoes until completely smooth.
- Add flour, salt, pepper, chili flakes, and parsley; knead into a soft dough.
- Press the dough into a ½-inch-thick rectangle on a lightly floured surface.
- Cut the rectangle into even fry-shaped strips.
- Heat oil in a deep pan over medium heat until hot.
- Fry the strips in batches until deep golden and crispy, turning once.
- Drain on paper towels and serve immediately with ketchup and mayonnaise.
Notes
Store leftover fries in an airtight container in the refrigerator for up to 2 days.
Reheat in a hot oven or air fryer to restore crispness.
Dough can be made one day ahead and refrigerated.
For gluten-free fries, replace flour with potato starch.
Reheat in a hot oven or air fryer to restore crispness.
Dough can be made one day ahead and refrigerated.
For gluten-free fries, replace flour with potato starch.