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let’s make something Naughty

Crispy Long Fries

make me

Ingredients 

Seving Size: makes ~15 fries

Potatoes

  • 5 gold potatoes, peeled and cut into cubes

  • 1 tbsp kosher salt (for boiling)

Mash mixture

  • 4 tbsp cornstarch

  • 2 tbsp grated Parmesan

  • 11/2 tsp garlic powder

  • 1 1/2 tsp onion powder

  • 1 tsp smoked paprika

  • 1/2 tsp chili powder

  • ½ tsp black pepper

  • 1 1/2 tsp kosher salt (adjust to taste)

  • 1 tbsp olive oil

For frying

  • Neutral oil (canola, vegetable)

Instructions 

Boil the potatoes

  1. Add cubed potatoes to cold salted water.

  2. Bring to a boil and cook 15-18 minutes until fork-tender.

  3. Drain well. Important: Let them steam dry 5–10 minutes so excess moisture evaporates.

Mash + season

  1. Mash potatoes until completely smooth (no lumps). I used a potato ricer.

  2. Mix in:

  • Cornstarch

  • Spices

  • Parmesan

You want a thick dough, not loose mashed potatoes. If sticky, add 1 more tbsp cornstarch.


Shape the fries

I put the potato-dough in a large ziplock. Use a roller to evenly spread out the potato. You can also roll the potato dough into balls if you want!


Chill

Freeze for 45 mins- 1 hour. This firms the starch so they don’t fall apart when frying. Do not skip this step!! Once theyre done, you can use sissors to cut both sides of the ziplock and pull back the top plastic. Then use a knife to cut your fries however you like. See video for help!


Fry

  1. Heat oil to 350°F / 175°C.

  2. Fry in batches 3–4 minutes until golden.

  3. Remove and drain on rack or paper towels.

Serve

Serve with desired sauces!

This is a hybrid of a French fry and a mashed potato — crispy on the outside, fluffy on the inside. You know how we all fight about if we prefer the really crunchy fries or the soft and mushy ones? Well this settles the debate. These fries start a little differently than your classic cut-and-fry situation. We’re boiling the potatoes first, mashing them with spices, folding in cornstarch for structure, then shaping them into long, fry-like logs before they hit the hot oil.
The result? A fry that’s almost cloud-like in the center with a golden, crackly shell. And you'll need some delicious sauce to dip them in so might I recommend Naughty Sauce from my cookbook? ;)

Appetizers, fries

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