Crispiest Garlic Long Fries
Crispiest Garlic Long Fries
Ingredients
- 4 potatoes, large
- 7-8 tablespoons cornstarch, or enough until the dough is semi firm and nonsticky
- 1 tablespoon salt
- 2 teaspoons pepper
- 1/8 cup garlic water, water extracted from squeezing out 100 grams of finely chopped garlic
- oil, for frying
- dip or sauce, choice of, optional
- spring onions or garlic chives, optional, for garnish
Instructions
- 1
Peel the 4 large potatoes.
⏱️ 5 min
- 2
Cut the peeled potatoes into smaller, uniform pieces to ensure even cooking.
⏱️ 5 min
- 3
Place the potato pieces in a pot, cover with water, and boil until they are very soft and easily mashed.
⏱️ 10 min
- 4
Once cooked, thoroughly drain all the water from the boiled potatoes. Ensure as much moisture as possible is removed.
⏱️ 2 min
- 5
Transfer the drained potatoes to a large bowl and mash them thoroughly until smooth, with no lumps remaining.
⏱️ 5 min
- 6
Add 1 tablespoon of salt to the mashed potatoes.
⏱️ 1 min
- 7
Add 2 teaspoons of pepper to the mashed potatoes.
⏱️ 1 min
- 8
Stir in 1/8 cup of garlic water (extracted from squeezing 100 grams of finely chopped garlic) into the potato mixture.
⏱️ 2 min
- 9
Gradually add 7-8 tablespoons of cornstarch to the mixture, or enough until the dough becomes semi-firm and non-sticky. The exact amount may vary based on potato moisture.
⏱️ 3 min
- 10
Mix all the ingredients well to form a cohesive, smooth potato dough.
⏱️ 3 min
- 11
Transfer the potato dough into a piping bag fitted with a star nozzle.
⏱️ 2 min
- 12
Heat a generous amount of oil in a deep pan or pot for deep frying. The oil should be hot enough to sizzle when a small piece of dough is dropped in.
⏱️ 5 min
- 13
Carefully pipe long fries directly into the hot oil, cutting them to your desired length. Do not overcrowd the pan.
⏱️ 5 min
- 14
Fry the fries, turning occasionally, until they turn a beautiful golden brown and are crispy on all sides.
⏱️ 10 min
- 15
Remove the fried long fries from the oil using a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil.
⏱️ 2 min
- 16
Serve the crispy garlic long fries hot, optionally with your choice of dip or sauce, and garnished with chopped spring onions or garlic chives.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispiest Garlic Long Fries
- 4 potatoes, large
- 7-8 tablespoons cornstarch, or enough until the dough is semi firm and nonsticky
- 1 tablespoon salt
- 2 teaspoons pepper
- 1/8 cup garlic water, water extracted from squeezing out 100 grams of finely chopped garlic
- oil, for frying
- dip or sauce, choice of, optional
- spring onions or garlic chives, optional, for garnish
Instructions
- 1
Peel the 4 large potatoes.
⏱️ 5 min - 2
Cut the peeled potatoes into smaller, uniform pieces to ensure even cooking.
⏱️ 5 min - 3
Place the potato pieces in a pot, cover with water, and boil until they are very soft and easily mashed.
⏱️ 10 min - 4
Once cooked, thoroughly drain all the water from the boiled potatoes. Ensure as much moisture as possible is removed.
⏱️ 2 min - 5
Transfer the drained potatoes to a large bowl and mash them thoroughly until smooth, with no lumps remaining.
⏱️ 5 min - 6
Add 1 tablespoon of salt to the mashed potatoes.
⏱️ 1 min - 7
Add 2 teaspoons of pepper to the mashed potatoes.
⏱️ 1 min - 8
Stir in 1/8 cup of garlic water (extracted from squeezing 100 grams of finely chopped garlic) into the potato mixture.
⏱️ 2 min - 9
Gradually add 7-8 tablespoons of cornstarch to the mixture, or enough until the dough becomes semi-firm and non-sticky. The exact amount may vary based on potato moisture.
⏱️ 3 min - 10
Mix all the ingredients well to form a cohesive, smooth potato dough.
⏱️ 3 min - 11
Transfer the potato dough into a piping bag fitted with a star nozzle.
⏱️ 2 min - 12
Heat a generous amount of oil in a deep pan or pot for deep frying. The oil should be hot enough to sizzle when a small piece of dough is dropped in.
⏱️ 5 min - 13
Carefully pipe long fries directly into the hot oil, cutting them to your desired length. Do not overcrowd the pan.
⏱️ 5 min - 14
Fry the fries, turning occasionally, until they turn a beautiful golden brown and are crispy on all sides.
⏱️ 10 min - 15
Remove the fried long fries from the oil using a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil.
⏱️ 2 min - 16
Serve the crispy garlic long fries hot, optionally with your choice of dip or sauce, and garnished with chopped spring onions or garlic chives.
⏱️ 1 min