Crunchy Japanese Long Fries with garlic mayo parmesan sauce
Serves 1
Directions
- 1Peel the potatoes.
- 2Cut the peeled potatoes into cubes.
- 3Boil the potato cubes in water until soft for 20-25 minutes.
- 4Transfer the boiled potatoes to a bowl.
- 5Mash the potatoes until smooth.
- 6Add onion powder, garlic powder, dried parsley, salt, paprika powder, and black pepper to the mashed potatoes.
- 7Mix the seasoning into the mashed potatoes.
- 8Add cornstarch to the potato mixture.
- 9Mix thoroughly until a dough-like consistency is formed.
- 10Transfer the potato mixture into a plastic bag.
- 11Flatten the mixture evenly in the bag using a rolling pin.
- 12Chill the potato mixture in the fridge for 30 minutes.
- 13Cut the flattened potato mixture into long rectangular shapes.
- 14Cut the long rectangular shapes in half.
- 15Deep fry the potato sticks in hot oil until golden and crispy.
- 16Serve the long fries topped with garlic mayo, grated parmesan, and chopped parsley.
Ingredients
- 3 big potatoes
- 80 g cornstarch
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp salt
- 2 tsp paprika powder
- 2 tsp black pepper
- parmesan
- parsley
- garlic mayo
Equipment
knifepotpotato masherbowlspatulaplastic bagrolling pinpan
Tips
- If they break while frying, gently lift with a spatula to keep the shape!