Japanese Long Crispy French Fries
These extra-long crispy fries are made from a smooth mashed potato and cornstarch dough, shaped into thick sticks and fried to a satisfying golden crunch. A fun and unique twist on classic fries, perfect as an evening snack.
Ingredients
Method
- Boil the potatoes until fully cooked and tender, then set aside to cool completely.
- Once cooled, peel and mash the potatoes in a large bowl until smooth with no lumps.
- Add the cornstarch, salt, and black pepper to the mashed potatoes and mix thoroughly until a firm, uniform dough forms.
- Lay out a sheet of baking (butter) paper and place the dough on it. Roll the dough into a tight, even log shape using the paper to help shape it.
- Place the wrapped dough log in the freezer for 10 minutes until it is set and firm enough to slice cleanly.
- Remove from the freezer and unwrap. Using a sharp knife, cut the log into long, even sticks.
- Heat oil in a deep pan or wok over high heat until very hot (around 180°C / 350°F).
- Carefully lower the fries into the hot oil in batches and fry on high heat until golden brown and crispy, about 3–4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels. Serve immediately.