Crispiest Garlic Long Fries
Crispiest Garlic Long Fries
Ingredients
- 4 large potatoes
- 7-8 tablespoons cornstarch, or enough until the dough is semi firm and nonsticky
- 1 tablespoon salt
- 2 teaspoons pepper
- 100 grams garlic, finely chopped, for garlic water
- 1/8 cup garlic water, extracted from squeezing 100 grams of finely chopped garlic
- oil, to fry
- dip or sauce, optional
- spring onions or garlic chives, optional, for garnish
- peri-peri seasoning, optional
Instructions
- 1
Wash and peel the 4 large potatoes, then cut them into pieces.
⏱️ 5 min
- 2
Boil the potato pieces in simmering hot water until they are tender.
⏱️ 15 min
- 3
While the potatoes are boiling, prepare the garlic water. Finely chop 100 grams of garlic and squeeze out the water using a cloth to yield 1/8th cup of garlic water.
⏱️ 10 min
- 4
Once the potatoes are boiled, drain them and grate them thoroughly, ensuring there are no lumps.
⏱️ 5 min
- 5
In a bowl, combine the grated potatoes, 1/8th cup garlic water, 1 tablespoon salt, 2 teaspoons pepper, and 7-8 tablespoons cornstarch. Mix well and knead to form a semi-soft, non-sticky dough.
⏱️ 5 min
- 6
Place the dough in a zip-lock bag and use a rolling pin to flatten it out to a semi-thick consistency.
⏱️ 5 min
- 7
Freeze the flattened dough for 1 hour.
⏱️ 60 min
- 8
After freezing, remove the dough from the bag and cut it into long fry shapes.
⏱️ 5 min
- 9
Heat oil in a pan. Fry the long fries for 7-8 minutes on a medium-low flame until they turn golden brown and crispy.
⏱️ 8 min
- 10
Remove the fried long fries from the oil. Optionally, sprinkle with peri-peri seasoning.
⏱️ 1 min
- 11
Serve hot with your choice of dip or sauce, and garnish with spring onions or garlic chives, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispiest Garlic Long Fries
- 4 large potatoes
- 7-8 tablespoons cornstarch, or enough until the dough is semi firm and nonsticky
- 1 tablespoon salt
- 2 teaspoons pepper
- 100 grams garlic, finely chopped, for garlic water
- 1/8 cup garlic water, extracted from squeezing 100 grams of finely chopped garlic
- oil, to fry
- dip or sauce, optional
- spring onions or garlic chives, optional, for garnish
- peri-peri seasoning, optional
Instructions
- 1
Wash and peel the 4 large potatoes, then cut them into pieces.
⏱️ 5 min - 2
Boil the potato pieces in simmering hot water until they are tender.
⏱️ 15 min - 3
While the potatoes are boiling, prepare the garlic water. Finely chop 100 grams of garlic and squeeze out the water using a cloth to yield 1/8th cup of garlic water.
⏱️ 10 min - 4
Once the potatoes are boiled, drain them and grate them thoroughly, ensuring there are no lumps.
⏱️ 5 min - 5
In a bowl, combine the grated potatoes, 1/8th cup garlic water, 1 tablespoon salt, 2 teaspoons pepper, and 7-8 tablespoons cornstarch. Mix well and knead to form a semi-soft, non-sticky dough.
⏱️ 5 min - 6
Place the dough in a zip-lock bag and use a rolling pin to flatten it out to a semi-thick consistency.
⏱️ 5 min - 7
Freeze the flattened dough for 1 hour.
⏱️ 60 min - 8
After freezing, remove the dough from the bag and cut it into long fry shapes.
⏱️ 5 min - 9
Heat oil in a pan. Fry the long fries for 7-8 minutes on a medium-low flame until they turn golden brown and crispy.
⏱️ 8 min - 10
Remove the fried long fries from the oil. Optionally, sprinkle with peri-peri seasoning.
⏱️ 1 min - 11
Serve hot with your choice of dip or sauce, and garnish with spring onions or garlic chives, if desired.
⏱️ 1 min