Crunchy Japanese Long Fries with Garlic Mayo Parmesan Sauce
Crunchy Japanese Long Fries with Garlic Mayo Parmesan Sauce
Ingredients
For the Fries
- 3-4 potatoes, big
- 80-100 g cornstarch, (about 6-7 tablespoons)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 2 teaspoons paprika powder
- 2 teaspoons black pepper
- as needed cooking oil, for deep frying
For the Garlic Mayo Sauce (Aioli)
- 4 tablespoons mayonnaise
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- small amount dried parsley
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
For Topping
- as needed Parmesan cheese, grated
- as needed parsley, fresh, chopped
Instructions
- 1
Peel the 3–4 big potatoes and cut them into large cubes.
⏱️ 5 min
- 2
Place the potato cubes into a pot of boiling water. Boil for 20–25 minutes until the potatoes are very soft.
⏱️ 25 min
- 3
Drain the boiled potatoes thoroughly and transfer them to a large mixing bowl. Mash them until very smooth using a potato masher or fork, ensuring no lumps remain.
⏱️ 5 min
- 4
Add all the seasonings to the mashed potatoes: 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon salt, 2 teaspoons paprika powder, and 2 teaspoons black pepper. Mix well to combine the seasonings evenly throughout the potatoes.
⏱️ 3 min
- 5
Add 80–100 grams of cornstarch (about 6–7 tablespoons) to the seasoned mashed potatoes. Mix thoroughly until the mixture forms a smooth, cohesive, dough-like consistency.
⏱️ 2 min
- 6
Transfer the potato mixture into a large Ziploc bag or a sturdy piping bag. Use a rolling pin or your hands to flatten the mixture evenly inside the bag, creating a thin, rectangular slab. Ensure the thickness is consistent for even cooking.
⏱️ 5 min
- 7
Place the flattened potato slab in the fridge and let it chill for 30 minutes. This will help the fries hold their shape during frying.
- 8
While the potato mixture is chilling, prepare the garlic mayo sauce. In a small bowl, combine 4 tablespoons mayonnaise, 1 tablespoon garlic powder, 1 tablespoon onion powder, a small amount of dried parsley, 1 teaspoon lemon juice, and 1 teaspoon olive oil. Mix all ingredients until well combined and smooth.
⏱️ 5 min
- 9
Once chilled, remove the potato slab from the Ziploc bag by cutting the bag open. Using a sharp knife, carefully cut the potato slab into long, narrow rectangle shapes (strips). Then, cut these long strips in half to create shorter, more manageable fries.
⏱️ 5 min
- 10
Heat cooking oil in a deep pan or Dutch oven for deep frying to approximately 350-375°F (175-190°C). Carefully place the potato fries into the hot oil in batches, being careful not to overcrowd the pan. Deep fry them until they are golden brown and crispy, about 3-5 minutes per batch.
⏱️ 15 min•🌡️ 350
- 11
If the fries start to break while frying, gently lift them with a spatula to help maintain their shape. Once cooked, remove the fries from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 12
Once all the fries are cooked, transfer them to a serving bowl. Drizzle the prepared garlic mayo sauce generously over the fries. Sprinkle with grated Parmesan cheese and fresh chopped parsley. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Japanese Long Fries with Garlic Mayo Parmesan Sauce
For the Fries
- 3-4 potatoes, big
- 80-100 g cornstarch, (about 6-7 tablespoons)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 2 teaspoons paprika powder
- 2 teaspoons black pepper
- as needed cooking oil, for deep frying
For the Garlic Mayo Sauce (Aioli)
- 4 tablespoons mayonnaise
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- small amount dried parsley
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
For Topping
- as needed Parmesan cheese, grated
- as needed parsley, fresh, chopped
Instructions
- 1
Peel the 3–4 big potatoes and cut them into large cubes.
⏱️ 5 min - 2
Place the potato cubes into a pot of boiling water. Boil for 20–25 minutes until the potatoes are very soft.
⏱️ 25 min - 3
Drain the boiled potatoes thoroughly and transfer them to a large mixing bowl. Mash them until very smooth using a potato masher or fork, ensuring no lumps remain.
⏱️ 5 min - 4
Add all the seasonings to the mashed potatoes: 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon salt, 2 teaspoons paprika powder, and 2 teaspoons black pepper. Mix well to combine the seasonings evenly throughout the potatoes.
⏱️ 3 min - 5
Add 80–100 grams of cornstarch (about 6–7 tablespoons) to the seasoned mashed potatoes. Mix thoroughly until the mixture forms a smooth, cohesive, dough-like consistency.
⏱️ 2 min - 6
Transfer the potato mixture into a large Ziploc bag or a sturdy piping bag. Use a rolling pin or your hands to flatten the mixture evenly inside the bag, creating a thin, rectangular slab. Ensure the thickness is consistent for even cooking.
⏱️ 5 min - 7
Place the flattened potato slab in the fridge and let it chill for 30 minutes. This will help the fries hold their shape during frying.
- 8
While the potato mixture is chilling, prepare the garlic mayo sauce. In a small bowl, combine 4 tablespoons mayonnaise, 1 tablespoon garlic powder, 1 tablespoon onion powder, a small amount of dried parsley, 1 teaspoon lemon juice, and 1 teaspoon olive oil. Mix all ingredients until well combined and smooth.
⏱️ 5 min - 9
Once chilled, remove the potato slab from the Ziploc bag by cutting the bag open. Using a sharp knife, carefully cut the potato slab into long, narrow rectangle shapes (strips). Then, cut these long strips in half to create shorter, more manageable fries.
⏱️ 5 min - 10
Heat cooking oil in a deep pan or Dutch oven for deep frying to approximately 350-375°F (175-190°C). Carefully place the potato fries into the hot oil in batches, being careful not to overcrowd the pan. Deep fry them until they are golden brown and crispy, about 3-5 minutes per batch.
⏱️ 15 min•🌡️ 350 - 11
If the fries start to break while frying, gently lift them with a spatula to help maintain their shape. Once cooked, remove the fries from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 12
Once all the fries are cooked, transfer them to a serving bowl. Drizzle the prepared garlic mayo sauce generously over the fries. Sprinkle with grated Parmesan cheese and fresh chopped parsley. Serve immediately and enjoy!
⏱️ 5 min