Extra-Crispy Long Fries

Ingredients

• 3 large russet potatoes (Peeled and cut into cubes)
• 6 tbsp cornstarch
• salt (To taste; used in the boiling water and potato mixture)
• 1 tbsp chicken stock powder (Optional; the method also calls this chicken powder)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• water (For boiling the potatoes)
• oil (For frying)

Steps

1. 1

   Peel the potatoes and cut them into cubes.

2. 2

   Boil the potato cubes in salted water for 15–20 minutes, or until they are fully cooked.

3. 3

   Mash the cooked potatoes through a potato ricer or mash them by hand.

4. 4

   Add the cornstarch, salt, black pepper, chicken stock powder if using, garlic powder, and onion powder to the mashed potatoes.

5. 5

   Transfer the mixture to a clean work surface. Use a bench scraper to mix it until well combined, then shape the mixture into a ball of dough.

6. 6

   Place the dough on a sheet of parchment paper and cover it with another sheet of parchment paper.

7. 7

   Roll out the dough with a rolling pin.

8. 8

   Cut the rolled dough into long fry shapes.

9. 9

   Either place the fries on a long knife and gently lower them into hot oil, as shown in the video, or freeze the shaped fries for 2 hours until frozen before frying.

10. 10

    Heat oil in a skillet until hot.

11. 11

    Fry the fries over medium-high heat until golden brown.

12. 12

    Serve with your favorite dipping sauce and enjoy.

Notes

The post mentions serving the fries with a spicy garlic sauce, but no ingredients or preparation method for that sauce are provided. The amount of frying oil and the oil temperature are not specified. The recipe gives two handling options: fry the cut fries immediately by lowering them gently into hot oil, or freeze them for 2 hours first.

Nutrition per serving

• side dish
• snack
• vegetarian
• fried
• crispy
• potato
• appetizer