Crispy Fried Mashed Potatoes Recipes

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POTATO CROQUETTES (CRISPY DEEP FRIED MASHED POTATOES!)



Potato Croquettes (Crispy Deep Fried Mashed Potatoes!) image

Crispy mashed potatoes deep fried to a crunchy golden delight.

Provided by Christina Conte

Categories     Side Dishes

Time 30m

Number Of Ingredients 8

1/2 cup (about 4 oz) flour
1 or 2 eggs, beaten with a little salt and pepper
1/2 to 1 cup (4 to 8 oz) dry breadcrumbs
oil, to fry (such as grape seed oil)
1 1/4 lb (about 2 1/2 cups) mashed potatoes, preferably Russets from Idaho (for US peeps)
1 egg
1 tbsp chopped fresh parsley
salt and pepper

Steps:

  • Mix the mashed potatoes, egg, parsley, salt and pepper until well combined.
  • Place the flour, beaten egg and breadcrumbs in three separate trays or bowls.
  • Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then breadcrumbs; repeat (yes, do it twice, it's worth it!) I love these stainless steel trays for dipping.
  • Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
  • When ready to cook/eat, heat some grape seed or peanut oil in a small pot, over medium high heat, so that the croquettes may be deep fried.
  • Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned. Remove, and place on towel-lined plate to cool a little.
  • Continue with the rest of the potato mixture until it is all finished. You can keep the first ones hot in the oven, until the rest are done. Serve hot, on their own with HP Sauce, or as a side.

Nutrition Facts : Calories 221 calories, Carbohydrate 35 grams carbohydrates, Fat 7 grams fat, Protein 7 grams protein, ServingSize 3 balls

V'S FRIED MASHED POTATOES



V's Fried Mashed Potatoes image

Add some oomph to those boring mashed potatoes!

Provided by Agent V

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 5

6 red potatoes, halved
1 pinch garlic powder, or to taste
salt to taste
¼ cup butter
2 tablespoons olive oil, or as needed

Steps:

  • Place potatoes into a large pot and cover with salted water. Season water with garlic powder and bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer potatoes to a large skillet over medium-high heat.
  • Mash potatoes in the hot skillet and add butter and garlic powder. Form mashed potatoes into a large patty and coat the edges with olive oil, allowing oil to pour under the patty. Cook until bottom is golden brown, 5 to 10 minutes. Break patty using a wooden spoon and fold crisp bottom through the potatoes. Repeat cooking the bottom and folding into the mashed potatoes.

Nutrition Facts : Calories 385.9 calories, Carbohydrate 51 g, Cholesterol 30.5 mg, Fat 18.7 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 8.3 g, Sodium 139.8 mg, Sugar 3.3 g

CRISPY FRIED MASHED POTATOES



Crispy Fried Mashed Potatoes image

Make and share this Crispy Fried Mashed Potatoes recipe from Food.com.

Provided by Samuel Holden

Categories     Lunch/Snacks

Time 22m

Yield 1 serving(s)

Number Of Ingredients 3

leftover mashed potatoes
spicy tomato sauce (optional) or ketchup (optional)
mayonnaise (optional)

Steps:

  • Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
  • Tip in your mashed potatoes and spread out to cover the pan base.
  • Cook on a medium heat and turn and shake occasionally.
  • Turn over in parts (it isn't like an omelette, don't worry if it breaks).
  • Keep frying until you have a solid crispy shell around it and a nice creamy center.
  • Enjoy with a spicy tomato sauce or ketchup and mayonnaise.

CRISPY FRIED POTATOES



Crispy Fried Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds Yukon Gold potatoes (about 9), cut into 1-inch chunks
1 head garlic, halved crosswise
6 bay leaves
1 teaspoon black peppercorns
Kosher salt
6 cups schmaltz (rendered chicken fat) or vegetable oil
1/4 cup fresh parsley leaves
1/4 cup fresh sage leaves

Steps:

  • Preheat the oven to 250 degrees F. Combine the potatoes, garlic, bay leaves and peppercorns in a large pot. Add 2 tablespoons salt and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove the potatoes to a paper towel?lined plate with a slotted spoon; gently blot dry (it?s OK if some of the potatoes crumble). Let cool completely.
  • Set a wire rack on a rimmed baking sheet. Melt the schmaltz in a large pot or Dutch oven over medium heat (you should have about 2 inches in the pot) and heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the potatoes until browned and crisp, 4 to 6 minutes. Remove to the rack with a slotted spoon and immediately sprinkle with salt. Keep warm in the oven between batches.
  • Add the parsley and sage leaves to the hot schmaltz and fry a few seconds until just crisp. Remove to a paper towel?lined plate with a slotted spoon and sprinkle with salt. Top the potatoes with the fried herbs.

MASHED POTATOES WITH CRISPY FRIED SHALLOTS



Mashed Potatoes with Crispy Fried Shallots image

Provided by Claire Robinson

Time 40m

Yield 6 - 8 servings

Number Of Ingredients 6

Vegetable oil, for frying
1 1/2 cups heavy cream
4 pounds russet potatoes, peeled and cut into equal-size chunks
Coarse kosher salt and freshly ground black pepper
3 shallots, thinly sliced
1 tablespoon all-purpose flour

Steps:

  • Heat some vegetable oil in a skillet over medium heat. Add the flour to a small bowl and season with salt and pepper, to taste. Coat the sliced shallots in the seasoned flour. Drop the shallots in the hot oil ,a few at a time to avoid clumps, and fry until dark golden in color. Transfer the shallots to a paper towel lined dish and sprinkle with salt, to taste.
  • In a large pot, add the potatoes and cover with water. Season the water with a heavy pinch of salt. Bring to a boil over medium heat, then lower the heat to a simmer. Cook the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and put them through a food mill, into a large bowl. If you don't have a food mill, you can hand mash or use a hand mixer, but be sure to not over whip if using an electric mixer.
  • Slowly heat the cream in a small heavy-bottomed saucepan over low heat.
  • Mix the hot cream into the potatoes and season with a little salt and pepper, to taste. Taste and adjust seasoning, if needed. Top the potatoes with crispy fried shallots and serve. Eat and enjoy!

FRIED MASHED POTATO CAKES



Fried Mashed Potato Cakes image

Fried mashed potato patties. Yummy!

Provided by Vinniemama

Categories     Side Dish     Vegetables

Time 20m

Yield 6

Number Of Ingredients 5

1 cup leftover mashed potatoes, cooled
1 egg
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 tablespoon vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, egg, flour, and salt together in a bowl.
  • Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.7 g, Cholesterol 31.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 214.3 mg, Sugar 0.6 g

PANFRIED SMASHED POTATOES



Panfried Smashed Potatoes image

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries.

Provided by Paul Grimes

Categories     Potato     Side     Vegetarian     Kid-Friendly     Quick & Easy     Father's Day     Dinner     Parmesan     Pan-Fry     Boil     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 3

8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.

CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY



Crisp Smashed Potatoes With Fried Onions and Parsley image

Some of you may be thinking, "Does the world need another crisp smashed potato recipe?" At least some of you are saying, "Yes, we do!" So here you go. Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken. A few tips: Don't over-steam the potatoes or they will fall apart, but don't under-steam or you'll never be able to crush them. Also, let the potatoes cool a bit before you smash them so they dry out a bit; this, too, helps them stay intact. Finally, the chicken fat (or oil) must be very hot. If it is not hot enough, it will soak into the potato rather than crisp it. These are the best. And the crispiest. Make them. You'll be so happy. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)

Provided by Alison Roman

Categories     vegetables, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 1/4 pounds tiny potatoes (1 to 2 inches, about the size of a golf ball)
1/3 cup chicken fat, olive oil or peanut oil
Freshly ground pepper
2 tablespoons unsalted butter
1/2 small yellow onion, thinly sliced into rings
1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes
Flaky sea salt
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
  • Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
  • Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
  • Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
  • Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams

SMASHED AND FRIED POTATOES



Smashed and Fried Potatoes image

As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare are these smashed and fried potatoes from Susan Spungen, which draw in part from a technique used to make tostones. You steam baby potatoes until they're just tender, let them cool enough to be handled, then press them between your palms until they flatten a bit and you hear their skins begin to snap. Next, you heat up some oil in a skillet and fry the potatoes until they're nice and brown on their flat sides. Each potato is then crisp and caramelized but still moist inside.

Provided by Amanda Hesser

Categories     easy, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 4

2 pounds small potatoes (about 20), like Yukon gold
1 teaspoon kosher salt
Olive oil
Coarse sea salt

Steps:

  • Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
  • Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 356 milligrams, Sugar 1 gram

FRIED MASHED POTATO BALLS



Fried Mashed Potato Balls image

Fried mashed potatoes are crisp on the outside and fluffy on the inside. The key to making this recipe is to use chilled, firm mashed potatoes. Serve these fried mashed potato balls with sour cream or ranch salad dressing on the side. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 cups cold mashed potatoes
1 large egg, lightly beaten
3/4 cup shredded cheddar cheese
1/2 cup chopped green onions
4 bacon strips, cooked and crumbled
1/2 cup dry bread crumbs
Oil for frying

Steps:

  • Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

Nutrition Facts : Calories 290 calories, Fat 19g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 496mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

CRISPY FRIED POTATOES



Crispy Fried Potatoes image

This recipe comes from the Aquavit cookbook that I borrowed from the library. I planned to make these soon, but when a request came for spicy fries, I immediately thought of this recipe and decided to go ahead and post it in response to the request. You can adjust the seasoning to suit your taste. Please note that this recipe requires a one hour freeze time between fries. It should be started well ahead of the rest of the meal, and finished just before serving.

Provided by PanNan

Categories     Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 russet potatoes
4 cups canola oil
2 cups corn flakes
1 cup panko breadcrumbs
1 1/2 cups flour
1 teaspoon kosher salt, to taste
1/2 teaspoon cayenne pepper
3 eggs
ground pepper

Steps:

  • Peel potatoes and cut into sticks about 1/2" thick and 4" long.
  • Drop them into a bowl of cold water immediately after cutting to prevent discoloration.
  • Pour 3" of oil into a deep fryer and heat to 350.
  • Meanwhile, drain the potatoes and pat with paper towels until dry.
  • Add the potatoes to the hot oil in batches that allow the potatoes to fry in a single layer (not too many at a time).
  • Fry for about 5 minutes, or until they just turn brown.
  • Remove them from the oil and place on paper towels to drain.
  • Continue cooking each batch until they are all fried.
  • Be sure to bring the temperature of the oil back up between batches.
  • Transfer the potatoes to a baking sheet, in a single layer, and place in the freezer for one hour.
  • Process the corn flakes and panko in a blender or food processor until fine.
  • Pour into a shallow bowl.
  • Combine the flour, salt and cayenne in a second shallow bowl.
  • In a third bowl, lightly beat the eggs.
  • Roll the partially frozen potato sticks in the flour, then dip them in the eggs, shaking off the excess, and then roll in the cornflake mixture.
  • Repeat this process a second time, and place each fry in a single layer on a baking sheet.
  • Heat the oil to 375.
  • Fry the potatoes in batches for 3- 4 minutes until golden brown.
  • Remove and drain on paper towels.
  • Sprinkle with salt and pepper and serve.

Nutrition Facts : Calories 4785.6, Fat 447.7, SaturatedFat 34.2, Cholesterol 317.2, Sodium 1589.6, Carbohydrate 172.8, Fiber 10.5, Sugar 8.8, Protein 32.5

CRISPY GARLIC SMASHED POTATOES



Crispy Garlic Smashed Potatoes image

These buttery, crispy, easy-to-make potatoes will make repeat appearances at your dinner table for special occasions and everyday meals.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 10

Number Of Ingredients 6

20 baby red or yellow potatoes (1 1/2 to 2 inches in diameter)
1 carton (32 oz) Progresso™ vegetable broth
1/2 cup butter, melted
3 cloves garlic, finely chopped
1/2 teaspoon salt
2 tablespoons finely chopped chives

Steps:

  • Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
  • In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
  • Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.

Nutrition Facts : Calories 350, Carbohydrate 59 g, Cholesterol 25 mg, Fat 2, Fiber 6 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g

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CRISPY ROASTED SMASHED POTATOES - A DAY IN THE KITCHEN
2019-02-16 Preheat oven 425 deg F (225C). Rinse and clean any dirt or debris off potatoes. Cut potatoes into quarters. Place in a medium sized pot with water over high heat. Bring …
From adayinthekitchen.com


FRIED MASHED POTATO BALLS - SPICY SOUTHERN KITCHEN
2014-11-26 In a medium bowl, whisk eggs and water together. Place panko crumbs inn a pie plate. Pour 2 inches oil into a Dutch oven and heat to 375 degrees. Dip potato balls in egg …
From spicysouthernkitchen.com


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