Crispy Golden Potato Bread Fries

Quick Overview

These quick potato bread fries combine soft boiled potatoes with sandwich bread and cornstarch to create a snack that is crunchy on the outside and pillowy on the inside. You can whip them up in just ten minutes using basic pantry items you already have at home. They are cheap, satisfying, and perfect for afternoon cravings or late night snacking.

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 3 servings

Calories: 210 kcal per serving

Ingredients

For the Fry Dough

• 2 medium russet potatoes, boiled and peeled (about 250 grams)
• 4 slices white sandwich bread, crusts removed
• 3 tablespoons milk or water
• 3 tablespoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, finely chopped

For Frying

• 1 cup vegetable oil or neutral frying oil

How to Make 10-Minute Potato Bread Fries

1. Boil the potatoes in salted water until they are fork tender, then drain them completely and let them cool for two minutes so excess steam evaporates.
2. Peel the potatoes and mash them in a large mixing bowl using a potato masher or fork until no large lumps remain.
3. Tear the bread slices into small pieces, place them in a small bowl, and sprinkle three tablespoons of milk over them to soften the bread slightly.
4. Add the soaked bread, cornstarch, garlic powder, smoked paprika, salt, black pepper, and chopped parsley directly into the bowl with the mashed potatoes.
5. Knead the mixture together with your clean hands for about one minute until it forms a smooth, firm dough that does not stick to your fingers.
6. Transfer the dough onto a piece of parchment paper, press it down, and roll it out into a rectangular block about half an inch thick using a rolling pin or your palms.
7. Slice the block into long, thin fry shapes about three inches long and half an inch wide using a sharp knife greased with a tiny drop of oil.
8. Heat the vegetable oil in a wide skillet over medium heat until it reaches roughly 350 degrees Fahrenheit.
9. Carefully slide four to five fries into the hot oil at a time, making sure not to crowd the skillet.
10. Fry for two to three minutes, turning them gently with tongs, until all sides turn deep golden brown and crispy.
11. Remove the fries with a slotted spoon and place them on a plate lined with paper towels to drain off excess oil before serving.

Pro Tip

Moisture is the primary enemy of crispiness in this recipe. Make sure your boiled potatoes dry out thoroughly before mashing them, because excess water will turn the dough sticky and make the fries absorb too much oil during frying. If your dough feels too soft to shape, knead in one additional tablespoon of cornstarch to bind everything together tightly.

Serving & Storage

Serve these fries hot directly from the pan while they are at maximum crispiness. They pair wonderfully with garlic mayonnaise, spicy chili sauce, or traditional tomato ketchup. If you have leftovers, let them cool down completely and store them in an airtight container in the refrigerator for up to two days. Reheat them in an air fryer or toaster oven at 375 degrees Fahrenheit for three minutes to bring back their crunchy exterior.

FAQs

Can I make potato bread fries without cornstarch?

Yes, you can substitute cornstarch with rice flour or all-purpose flour in equal amounts. Rice flour will give you an even crunchier crust, while all-purpose flour results in a slightly denser bite.

Can I bake these instead of deep frying them?

Yes, you can bake them. Place the cut fries on a parchment-lined baking sheet, brush them lightly with oil, and bake at 400 degrees Fahrenheit for fifteen to eighteen minutes until golden, flipping halfway through.

Can I freeze the shaped fries before cooking?

Yes, you can shape the fries, place them on a tray in a single layer, and freeze them for one hour. Once solid, transfer them to a freezer bag for up to one month and fry them straight from frozen for an extra minute.