Crunchy Japanese Long Fries with garlic mayo parmesan sauce

Serves 1
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Directions

  1. 1Peel the potatoes.
  2. 2Peel the potatoes.
  3. 3Peel the potatoes.
  4. 4Cut the peeled potatoes into cubes.
  5. 5Cut the peeled potatoes into cubes.
  6. 6Cut the peeled potatoes into cubes.
  7. 7Boil the potato cubes in water until soft for 20-25 minutes.
  8. 8Boil the potato cubes in water until soft for 20-25 minutes.
  9. 9Boil the potato cubes in water until soft for 20-25 minutes.
  10. 10Transfer the boiled potatoes to a bowl.
  11. 11Transfer the boiled potatoes to a bowl.
  12. 12Transfer the boiled potatoes to a bowl.
  13. 13Mash the potatoes until smooth.
  14. 14Mash the potatoes until smooth.
  15. 15Mash the potatoes until smooth.
  16. 16Add onion powder, garlic powder, dried parsley, salt, paprika powder, and black pepper to the mashed potatoes.
  17. 17Add onion powder, garlic powder, dried parsley, salt, paprika powder, and black pepper to the mashed potatoes.
  18. 18Add onion powder, garlic powder, dried parsley, salt, paprika powder, and black pepper to the mashed potatoes.
  19. 19Mix the seasoning into the mashed potatoes.
  20. 20Mix the seasoning into the mashed potatoes.
  21. 21Mix the seasoning into the mashed potatoes.
  22. 22Add cornstarch to the potato mixture.
  23. 23Add cornstarch to the potato mixture.
  24. 24Add cornstarch to the potato mixture.
  25. 25Mix thoroughly until a dough-like consistency is formed.
  26. 26Mix thoroughly until a dough-like consistency is formed.
  27. 27Mix thoroughly until a dough-like consistency is formed.
  28. 28Transfer the potato mixture into a plastic bag.
  29. 29Transfer the potato mixture into a plastic bag.
  30. 30Transfer the potato mixture into a plastic bag.
  31. 31Flatten the mixture evenly in the bag using a rolling pin.
  32. 32Flatten the mixture evenly in the bag using a rolling pin.
  33. 33Flatten the mixture evenly in the bag using a rolling pin.
  34. 34Chill the potato mixture in the fridge for 30 minutes.
  35. 35Chill the potato mixture in the fridge for 30 minutes.
  36. 36Chill the potato mixture in the fridge for 30 minutes.
  37. 37Cut the flattened potato mixture into long rectangular shapes.
  38. 38Cut the flattened potato mixture into long rectangular shapes.
  39. 39Cut the flattened potato mixture into long rectangular shapes.
  40. 40Cut the long rectangular shapes in half.
  41. 41Cut the long rectangular shapes in half.
  42. 42Cut the long rectangular shapes in half.
  43. 43Deep fry the potato sticks in hot oil until golden and crispy.
  44. 44Deep fry the potato sticks in hot oil until golden and crispy.
  45. 45Deep fry the potato sticks in hot oil until golden and crispy.
  46. 46Serve the long fries topped with garlic mayo, grated parmesan, and chopped parsley.
  47. 47Serve the long fries topped with garlic mayo, grated parmesan, and chopped parsley.
  48. 48Serve the long fries topped with garlic mayo, grated parmesan, and chopped parsley.

Ingredients

  • 3 big potatoes
  • 3 big potatoes
  • 3 big potatoes
  • 80 g cornstarch
  • 80 g cornstarch
  • 80 g cornstarch
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 tsp paprika powder
  • 2 tsp paprika powder
  • 2 tsp paprika powder
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • parmesan
  • parmesan
  • parmesan
  • parsley
  • parsley
  • parsley
  • garlic mayo
  • garlic mayo
  • garlic mayo

Equipment

knifepotpotato masherbowlspatulaplastic bagrolling pinpan

Tips

  • If they break while frying, gently lift with a spatula to keep the shape!
Crunchy Japanese Long Fries with garlic mayo parmesan sauce | Clip Recipe