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Peel and cut the 4 medium sized potatoes into roughly 1-inch pieces. Place them in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until thoroughly tender, about 15-20 minutes.

Carefully drain the boiled potatoes. Using a box grater, grate the potatoes into a large mixing bowl. Grating ensures a smoother, more even texture than mashing.

To the grated potatoes, add 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and 2 1/2 tablespoons of cornstarch. Knead the mixture thoroughly with your hands until it forms a smooth, cohesive dough. Ensure all ingredients are well combined.

Transfer the potato dough into a large, sturdy Ziploc bag (or between two sheets of parchment paper). Using a rolling pin, roll the dough out evenly within the bag to create a thin, flat sheet, about 1/4-inch thick. Seal the bag and place it in the refrigerator for 30 to 40 minutes to allow the dough to set and firm up.

Once chilled, carefully remove the firm dough from the Ziploc bag and place it on a clean cutting board. Using a sharp knife, cut the dough into thin, long strips, approximately 1/4-inch wide and 3-4 inches long, resembling traditional french fries.

Heat 4 cups of cooking oil in a deep pan or Dutch oven over medium heat until it reaches 350°F (175°C). Carefully add the potato strips to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 5-7 minutes per batch, turning occasionally, until the long fries are extra crispy and turn a beautiful golden brown color.

Using a slotted spoon or spider, remove the fried long fries from the oil and transfer them to a serving dish lined with paper towels to drain excess oil. Optionally, sprinkle them with 1 tablespoon of Piri Piri Masala for added flavor. Serve warm with your preferred dipping sauce.


Peel and cut the 4 medium sized potatoes into roughly 1-inch pieces. Place them in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until thoroughly tender, about 15-20 minutes.

Carefully drain the boiled potatoes. Using a box grater, grate the potatoes into a large mixing bowl. Grating ensures a smoother, more even texture than mashing.

To the grated potatoes, add 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and 2 1/2 tablespoons of cornstarch. Knead the mixture thoroughly with your hands until it forms a smooth, cohesive dough. Ensure all ingredients are well combined.

Transfer the potato dough into a large, sturdy Ziploc bag (or between two sheets of parchment paper). Using a rolling pin, roll the dough out evenly within the bag to create a thin, flat sheet, about 1/4-inch thick. Seal the bag and place it in the refrigerator for 30 to 40 minutes to allow the dough to set and firm up.

Once chilled, carefully remove the firm dough from the Ziploc bag and place it on a clean cutting board. Using a sharp knife, cut the dough into thin, long strips, approximately 1/4-inch wide and 3-4 inches long, resembling traditional french fries.

Heat 4 cups of cooking oil in a deep pan or Dutch oven over medium heat until it reaches 350°F (175°C). Carefully add the potato strips to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 5-7 minutes per batch, turning occasionally, until the long fries are extra crispy and turn a beautiful golden brown color.

Using a slotted spoon or spider, remove the fried long fries from the oil and transfer them to a serving dish lined with paper towels to drain excess oil. Optionally, sprinkle them with 1 tablespoon of Piri Piri Masala for added flavor. Serve warm with your preferred dipping sauce.
