Crunchy Japanese Long Fries with Garlic Mayo Parmesan Sauce
Crunchy Japanese Long Fries with Garlic Mayo Parmesan Sauce
Ingredients
For the Japanese Long Fries
- 3-4 potatoes, big
- 80-100 g cornstarch, (about 6-7 tablespoons)
- as needed oil, for deep frying
For the Fry Seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 2 teaspoons paprika powder
- 2 teaspoons black pepper
For the Garlic Mayo Sauce (Aioli)
- 4 tablespoons mayo
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- as needed parsley, finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
For Serving
- as needed Parmesan cheese, grated
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Peel the potatoes and cut them into smaller, uniform chunks. Place the potato chunks in a large pot, cover with water, and bring to a boil. Boil for 20-25 minutes, or until the potatoes are very soft and easily pierced with a fork.
⏱️ 25 min
- 2
Drain the boiled potatoes thoroughly and transfer them to a large mixing bowl. Mash the potatoes until completely smooth, ensuring there are no lumps.
⏱️ 5 min
- 3
Add the onion powder, garlic powder, dried parsley, salt, paprika powder, and black pepper to the mashed potatoes. Mix well to evenly distribute the seasonings.
⏱️ 2 min
- 4
Add the cornstarch to the potato mixture. Mix thoroughly until all ingredients are well combined and form a thick, dough-like consistency. The mixture should be firm enough to handle.
⏱️ 3 min
- 5
Transfer the potato mixture into a large, sturdy ice bag (or a piping bag). Use a rolling pin to flatten the mixture evenly inside the bag into a rectangular shape, about 1/2 inch thick.
⏱️ 5 min
- 6
Place the flattened potato mixture in the refrigerator to chill for 30 minutes. This will help the fries hold their shape during frying.
- 7
While the potato mixture is chilling, prepare the Garlic Mayo Sauce. In a separate bowl, combine the mayo, garlic powder, onion powder, chopped parsley, lemon juice, and olive oil. Mix well until smooth. Set aside.
⏱️ 5 min
- 8
Once chilled, carefully remove the potato mixture from the bag by cutting along the sides. Place the rectangular potato slab on a clean cutting board. Cut the slab into long, thin rectangular strips, then cut each long strip in half to create shorter fries of desired length.
⏱️ 5 min
- 9
Heat a generous amount of oil in a deep pot or deep fryer to 350-375°F (175-190°C). Carefully deep fry the potato fries in batches until they are golden brown and crispy. If any fries start to break, gently lift them with a spatula to maintain their shape. Remove the fried fries with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
⏱️ 15 min•🌡️ 360
- 10
Arrange the hot, crispy long fries in a serving bowl. Drizzle generously with the prepared Garlic Mayo Sauce. Sprinkle grated Parmesan cheese over the top and garnish with fresh chopped parsley. Serve immediately with extra Garlic Mayo Sauce on the side for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Japanese Long Fries with Garlic Mayo Parmesan Sauce
For the Japanese Long Fries
- 3-4 potatoes, big
- 80-100 g cornstarch, (about 6-7 tablespoons)
- as needed oil, for deep frying
For the Fry Seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 2 teaspoons paprika powder
- 2 teaspoons black pepper
For the Garlic Mayo Sauce (Aioli)
- 4 tablespoons mayo
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- as needed parsley, finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
For Serving
- as needed Parmesan cheese, grated
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Peel the potatoes and cut them into smaller, uniform chunks. Place the potato chunks in a large pot, cover with water, and bring to a boil. Boil for 20-25 minutes, or until the potatoes are very soft and easily pierced with a fork.
⏱️ 25 min - 2
Drain the boiled potatoes thoroughly and transfer them to a large mixing bowl. Mash the potatoes until completely smooth, ensuring there are no lumps.
⏱️ 5 min - 3
Add the onion powder, garlic powder, dried parsley, salt, paprika powder, and black pepper to the mashed potatoes. Mix well to evenly distribute the seasonings.
⏱️ 2 min - 4
Add the cornstarch to the potato mixture. Mix thoroughly until all ingredients are well combined and form a thick, dough-like consistency. The mixture should be firm enough to handle.
⏱️ 3 min - 5
Transfer the potato mixture into a large, sturdy ice bag (or a piping bag). Use a rolling pin to flatten the mixture evenly inside the bag into a rectangular shape, about 1/2 inch thick.
⏱️ 5 min - 6
Place the flattened potato mixture in the refrigerator to chill for 30 minutes. This will help the fries hold their shape during frying.
- 7
While the potato mixture is chilling, prepare the Garlic Mayo Sauce. In a separate bowl, combine the mayo, garlic powder, onion powder, chopped parsley, lemon juice, and olive oil. Mix well until smooth. Set aside.
⏱️ 5 min - 8
Once chilled, carefully remove the potato mixture from the bag by cutting along the sides. Place the rectangular potato slab on a clean cutting board. Cut the slab into long, thin rectangular strips, then cut each long strip in half to create shorter fries of desired length.
⏱️ 5 min - 9
Heat a generous amount of oil in a deep pot or deep fryer to 350-375°F (175-190°C). Carefully deep fry the potato fries in batches until they are golden brown and crispy. If any fries start to break, gently lift them with a spatula to maintain their shape. Remove the fried fries with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
⏱️ 15 min•🌡️ 360 - 10
Arrange the hot, crispy long fries in a serving bowl. Drizzle generously with the prepared Garlic Mayo Sauce. Sprinkle grated Parmesan cheese over the top and garnish with fresh chopped parsley. Serve immediately with extra Garlic Mayo Sauce on the side for dipping.
⏱️ 5 min