Crispy Japanese-Style French Fries with Garlic Parmesan Mayonnaise

Ingredients

• 3.5 large potatoes (Peeled; the recipe indicates 3–4 large potatoes)
• 90 g cornstarch (The recipe indicates 80–100 g, approximately 6–7 tbsp)
• 1 tsp onion powder (For seasoning the potatoes)
• 1 tsp garlic powder (For seasoning the potatoes)
• 1 tsp dried parsley (For seasoning the potatoes)
• 1 tsp salt (For seasoning the potatoes)
• 2 tsp paprika (For seasoning the potatoes)
• 2 tsp ground black pepper (For seasoning the potatoes)
• oil for frying (Enough for deep-frying; the recipe does not specify an amount)
• 4 tbsp mayonnaise (For the garlic sauce)
• 1 tbsp garlic powder (For the mayonnaise sauce)
• 1 tbsp onion powder (For the mayonnaise sauce)
• fresh parsley (To taste, for the sauce and finishing; the recipe does not specify an amount)
• 1 tsp lemon juice (For the sauce)
• 1 tsp olive oil (For the sauce)
• Parmesan cheese (Grated, for topping the potatoes; amount to taste)
• fresh parsley (For sprinkling when serving; amount to taste)

Steps

1. 1

   Peel the potatoes and cut them into large pieces so they cook evenly. Place them in a pot, cover with water, and boil for 20–25 minutes, until completely soft when pierced with a fork.

2. 2

   Drain the cooked potatoes very well and mash them while still hot until you have a smooth purée with no large pieces.

3. 3

   Add the onion powder, garlic powder, dried parsley, salt, paprika, and black pepper to the purée.

4. 4

   Add the cornstarch and mix until fully incorporated and a thick, uniform dough forms that can hold its shape.

5. 5

   Transfer the mixture to an ice-pop bag or piping bag. Press the mixture to remove air pockets and compact it.

6. 6

   Refrigerate the mixture for 30 minutes so it firms up and is easier to cut.

7. 7

   While the mixture chills, prepare the sauce: combine the mayonnaise, garlic powder, onion powder, parsley, lemon juice, and olive oil. Mix until creamy and set aside.

8. 8

   Cut open the bag or piping bag and pipe long, rectangular strips of the mixture onto a clean surface. Then cut each strip in half to create manageable pieces.

9. 9

   Heat plenty of oil in a pot or deep fryer until very hot, approximately 175–180 °C. Fry the strips in batches, without overcrowding the vessel, until golden and crispy on the outside.

10. 10

    If any strip begins to break apart during frying, gently lift it with a spatula to help it retain its shape. Remove the potatoes once golden and drain them on paper towels.

11. 11

    Serve the potatoes hot with the garlic mayonnaise drizzled over the top or on the side. Finish with grated Parmesan and fresh parsley.

Notes

Fry the strips in batches to prevent the oil temperature from dropping. The recipe does not specify the amount of oil, parsley, or Parmesan; use them to taste. Handle the strips carefully, as they may be fragile before the crispy crust forms.

Nutrition per serving

• snack
• potatoes
• fried
• crispy
• street food
• Japanese-inspired
• vegetarian
• with sauce