Extra Crispy Long Fries / Japanese Long Fries
Extra Crispy Long Fries / Japanese Long Fries
Ingredients
For the Long Fries
- 4 potatoes, medium sized, peeled
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
- 2 1/2 tablespoons cornstarch
- 4 cups cooking oil, for deep frying
For Serving (Optional)
- 1 tablespoon Piri Piri Masala, optional, for seasoning
- 1/2 cup dipping sauce, optional, for serving
Instructions
- 1
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.
⏱️ 25 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 45 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 20 min•🌡️ 350
- 7
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Extra Crispy Long Fries / Japanese Long Fries
Ingredients
For the Long Fries
- 4 potatoes, medium sized, peeled
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
- 2 1/2 tablespoons cornstarch
- 4 cups cooking oil, for deep frying
For Serving (Optional)
- 1 tablespoon Piri Piri Masala, optional, for seasoning
- 1/2 cup dipping sauce, optional, for serving
Instructions
- 1
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.
⏱️ 25 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 45 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 20 min•🌡️ 350 - 7
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.
⏱️ 5 min