Crispy Mash Potato Fries

Peel and dice the potatoes into 1″ cubes.

Fill a large pan 3/4 full with water. Bring the water to a boil on a medium / high heat. When the water is boiling add the potatoes and cook until tender. To check potatoes for doneness, insert a knife into one. If it slides in without much effort, you’re good to go!

Drain the potatoes using a colander.

Tip: The dryer the potatoes the better to avoid them “exploding” when fried. Add the dry potatoes back into the pan for a few minutes to let them steam and remove additional moisture.

Mash them into a mixing bowl using a potato ricer.

Add and mix in the salt, pepper, finely chopped chives and parmesan cheese. Finally fold in 1/2 cup of cornstarch and combine into a dough.

Fill a gallon ziplock bag with the potato dough and use an adjustable rolling pin roll the dough to your desired thickness in the bag (1/4″ thickness recommended).

Refrigerate the dough to firm it up for at least an hour.

Dust two cutting boards with cornstarch.

Remove the dough from the ziplock bag by using a knife to cut around the edges. Sandwich the ziplock bag between two cutting boards to make flipping it over easier to remove the plastic. This potato slab will be very brittle, handle with care!

Dust both sides of the potato slab with cornstarch.

Cut the potato slab down the center to create fries that are approximately half the length of the ziplock bag you used.

Cut the potato slab into strips of your desired thickness (1/4″ recommended).

We’re going to double fry the fries in Wagyu Beef Tallow.

Use a flat spatula to add 5 or 6 fries at a time to help avoid them breaking. Don’t add too many at a time or they will stick together. Patience!

Use a long knife to separate the fries if necessary.

First fry: 325°F (blanch for 3–4 min)

Rest/cool completely

Second fry: 350°F for golden crisp (2–3 min)

Serve immediately. Truffle salt works wonders!

Vegetable oil can be substituted. Do not use olive oil (they’ll explode)!