Crispy Japanese Long Fries Recipe
This Crispy Japanese Long Fries Recipe have a nice crisp exterior with a flavorful and fluffy potato center. Each bite of these fries are irresistibly delicious!
How to Make Crispy Long Fries
This recipe for Crispy Long Fries comes together pretty easily and requires a minimal number of ingredients. The fluffy and perfectly seasoned potato center is enclosed in a crisp outer layer that will leave you wanting more! To make this recipe, you will need the key ingredients listed below.
Key Ingredients
- Yukon Gold Potatoes
- Cornstarch
- Garlic Powder
- Onion Powder
- Salt
- Black Pepper
- Paprika
Preparation
- Cook Potatoes – bring a pot of water to a boil, generously season with salt and cook the potatoes until fork tender, about 10-12 minutes or longer as needed. Drain the cooked potatoes and transfer to a paper towel lined baking sheet to air dry for 10-15 minutes.
- Mash Potatoes – transfer cooled potatoes into a large mixing bowl. Use a potato masher to mash until smooth. Mix in the cornstarch and seasonings.
- Shape Mashed Potatoes – spoon the mashed potatoes onto a large parchment lined baking sheet. Top with another sheet of parchment paper. Use a rolling pin to form the mashed potatoes into a rectangular shape measuring roughly 8×9.5 inches.
- Chill Mashed Potatoes – transfer baking sheet to the fridge and refrigerate the shaped mashed potatoes for at least (2) hours or overnight.
- Make Fries – heat oil to 350F. As the oil heats, cut chilled mashed potatoes into long fries starting on the short end of the rectangle. In batches, fry the strips of potatoes until crispy and golden brown, about 4-5 minutes. Transfer to a wire rack placed over a paper towel lined baking sheet to catch any excess oil.
- Serve – drizzle long fries with Japanese mayo and sriracha and serve immediately while hot and crispy.
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Crispy Japanese Long Fries Recipe
Ingredients
- 1 1/4 pounds (572g) Yukon gold potatoes, peeled and cut into chunks
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- salt to taste
- black pepper to taste
- 2-3 cups vegetable oil, for frying
- Japanese mayonnaise, for drizzle, optional
- sriracha, for drizzle, optional
Instructions
- Bring a pot of water to a boil, generously season with salt and cook the potatoes until fork tender, about 10-12 minutes or longer as needed. Drain the cooked potatoes and transfer to a paper towel lined baking sheet to air dry for 10-15 minutes.
- Transfer cooled potatoes into a large mixing bowl. Use a potato masher to mash until smooth. Mix in the cornstarch and seasonings (garlic powder, onion powder, paprika, salt and black pepper).
- Spoon the mashed potatoes onto a large parchment lined baking sheet. Top with another sheet of parchment paper. Use a rolling pin to form the mashed potatoes into a rectangular shape measuring roughly 8×9.5 inches.
- Transfer baking sheet to the fridge and refrigerate the shaped mashed potatoes for at least (2) hours or overnight.
- Heat oil to 350F. As the oil heats, cut chilled mashed potatoes into long fries starting on the short end of the rectangle. In batches, fry the strips of potatoes until crispy and golden brown, about 4-5 minutes or longer as needed. Transfer to a wire rack placed over a paper towel lined baking sheet to catch any excess oil.
- Drizzle long fries with Japanese mayo and sriracha and serve immediately while hot and crispy. Enjoy!
