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Wash and peel the 4 large potatoes, then cut them into pieces.

Boil the potato pieces in simmering hot water until they are tender.

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.

Once the potatoes are boiled, drain them and grate them thoroughly, ensuring there are no lumps.

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.

Place the dough in a zip-lock bag and use a rolling pin to flatten it out to a semi-thick consistency.

Freeze the flattened dough for 1 hour.

After freezing, remove the dough from the bag and cut it into long fry shapes.

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.

Remove the fried long fries from the oil. Optionally, sprinkle with peri-peri seasoning.

Serve hot with your choice of dip or sauce, and garnish with spring onions or garlic chives, if desired.


Wash and peel the 4 large potatoes, then cut them into pieces.

Boil the potato pieces in simmering hot water until they are tender.

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.

Once the potatoes are boiled, drain them and grate them thoroughly, ensuring there are no lumps.

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.

Place the dough in a zip-lock bag and use a rolling pin to flatten it out to a semi-thick consistency.

Freeze the flattened dough for 1 hour.

After freezing, remove the dough from the bag and cut it into long fry shapes.

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.

Remove the fried long fries from the oil. Optionally, sprinkle with peri-peri seasoning.

Serve hot with your choice of dip or sauce, and garnish with spring onions or garlic chives, if desired.
