Japanese Long Fries
Japanese Long Fries
Ingredients
- 3 large potatoes
- 3-4 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon chilli flakes
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- oil, for deep frying
Instructions
- 1
Peel the large potatoes and cut them into uniform chunks.
⏱️ 5 min
- 2
Place the potato chunks in a large pot and cover with water. Add a generous pinch of salt to the water. Bring to a boil and cook for 12-15 minutes, or until the potatoes are very soft and easily pierced with a fork.
⏱️ 15 min
- 3
Drain the cooked potatoes thoroughly. Mash the potatoes using a potato ricer or masher until completely smooth, ensuring there are no lumps. Allow the mashed potatoes to cool completely.
⏱️ 5 min
- 4
Once cooled, add the cornstarch (3-4 tablespoons), salt (1 teaspoon), black pepper (1/2 teaspoon), garlic powder (1 teaspoon), chilli flakes (1 teaspoon), paprika (1 teaspoon), and dried parsley (1 teaspoon) to the mashed potatoes.
⏱️ 3 min
- 5
Mix all the ingredients thoroughly with a spatula until the mixture forms a soft, uniform dough-like consistency.
⏱️ 2 min
- 6
Transfer the potato mixture into a large ziplock bag. Seal the bag, pressing out any excess air.
⏱️ 2 min
- 7
Using a rolling pin, flatten the potato mixture evenly inside the ziplock bag to a thickness of about 1 to 1.5 cm.
⏱️ 3 min
- 8
Place the flattened potato mixture in the ziplock bag into the refrigerator for 30 minutes to allow it to firm up.
- 9
Once firm, remove the potato mixture from the ziplock bag. Place it on a clean cutting surface and cut it into long, fry-like shapes.
⏱️ 5 min
- 10
In a deep pan or pot, heat enough oil for deep frying to 180°C (350°F). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 180
- 11
Carefully place a batch of the potato fries into the hot oil, being careful not to overcrowd the pan.
⏱️ 1 min•🌡️ 180
- 12
Important: Do not move the fries for the first minute of frying. This allows them to set and prevents them from breaking apart.
⏱️ 1 min•🌡️ 180
- 13
Continue to fry the fries for 3-5 minutes, or until they are crispy and golden brown. Flip occasionally to ensure even cooking.
⏱️ 4 min•🌡️ 180
- 14
Remove the fried potatoes from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with additional dried parsley.
⏱️ 1 min
- 15
Repeat with the remaining batches of potato fries. Serve hot, optionally drizzled with a white sauce and sprinkled with cheese powder or other green herbs for garnish.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Long Fries
- 3 large potatoes
- 3-4 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon chilli flakes
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- oil, for deep frying
Instructions
- 1
Peel the large potatoes and cut them into uniform chunks.
⏱️ 5 min - 2
Place the potato chunks in a large pot and cover with water. Add a generous pinch of salt to the water. Bring to a boil and cook for 12-15 minutes, or until the potatoes are very soft and easily pierced with a fork.
⏱️ 15 min - 3
Drain the cooked potatoes thoroughly. Mash the potatoes using a potato ricer or masher until completely smooth, ensuring there are no lumps. Allow the mashed potatoes to cool completely.
⏱️ 5 min - 4
Once cooled, add the cornstarch (3-4 tablespoons), salt (1 teaspoon), black pepper (1/2 teaspoon), garlic powder (1 teaspoon), chilli flakes (1 teaspoon), paprika (1 teaspoon), and dried parsley (1 teaspoon) to the mashed potatoes.
⏱️ 3 min - 5
Mix all the ingredients thoroughly with a spatula until the mixture forms a soft, uniform dough-like consistency.
⏱️ 2 min - 6
Transfer the potato mixture into a large ziplock bag. Seal the bag, pressing out any excess air.
⏱️ 2 min - 7
Using a rolling pin, flatten the potato mixture evenly inside the ziplock bag to a thickness of about 1 to 1.5 cm.
⏱️ 3 min - 8
Place the flattened potato mixture in the ziplock bag into the refrigerator for 30 minutes to allow it to firm up.
- 9
Once firm, remove the potato mixture from the ziplock bag. Place it on a clean cutting surface and cut it into long, fry-like shapes.
⏱️ 5 min - 10
In a deep pan or pot, heat enough oil for deep frying to 180°C (350°F). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 180 - 11
Carefully place a batch of the potato fries into the hot oil, being careful not to overcrowd the pan.
⏱️ 1 min•🌡️ 180 - 12
Important: Do not move the fries for the first minute of frying. This allows them to set and prevents them from breaking apart.
⏱️ 1 min•🌡️ 180 - 13
Continue to fry the fries for 3-5 minutes, or until they are crispy and golden brown. Flip occasionally to ensure even cooking.
⏱️ 4 min•🌡️ 180 - 14
Remove the fried potatoes from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with additional dried parsley.
⏱️ 1 min - 15
Repeat with the remaining batches of potato fries. Serve hot, optionally drizzled with a white sauce and sprinkled with cheese powder or other green herbs for garnish.
⏱️ 3 min