Garlic Parmesan Japanese Long Fries

Ingredients

• 4 Russet potatoes (Large; peeled and cut into cubes)
• 0.5 cup Cornstarch (Plus an additional 5–10 g as needed if the dough is sticky or soft)
• Salt (To taste)
• 1 tbsp Garlic powder
• 1 tsp Black pepper
• Avocado oil (For frying)
• 0.5 cup Parmesan cheese (Freshly grated; for garnish)
• 1 tbsp Fresh parsley (Freshly chopped; for garnish)
• 0.5 cup Mayonnaise (For the garlic Parmesan mayonnaise)
• 2 cloves Garlic (Finely grated)
• 2 tbsp Parmesan cheese (Freshly grated; for the mayonnaise)
• 1 tsp Lemon juice
• 0.5 tsp Garlic powder (For the mayonnaise)
• 0.25 tsp Black pepper (For the mayonnaise)
• Salt (To taste; for the mayonnaise)
• 1 tsp Olive oil (For the mayonnaise)
• 1 tsp Water (Optional; use as needed to thin the mayonnaise)

Steps

1. 1

   Boil the peeled, cubed potatoes until completely tender. Drain them very well, then mash them while they are still hot.

2. 2

   Add the cornstarch, garlic powder, black pepper, and salt to the hot mashed potatoes. Mix until the mixture becomes a thick, smooth, moldable dough.

3. 3

   If the dough feels sticky or too soft, mix in an additional 5–10 g cornstarch. The dough should be firm enough to hold its shape.

4. 4

   Place the potato dough on a sheet of parchment paper. Cover it with a second sheet of parchment paper.

5. 5

   Using a rolling pin, roll the dough between the parchment sheets into an even rectangle about 1/4 inch thick.

6. 6

   Remove the top sheet of parchment paper. Use a sharp knife or pizza cutter to cut the dough into long, even strips.

7. 7

   Gently separate the potato strips and place them on a parchment-lined tray.

8. 8

   Chill the potato strips for 30–40 minutes so they firm up before frying.

9. 9

   Add the mayonnaise, finely grated garlic, Parmesan, lemon juice, garlic powder, black pepper, salt, and olive oil to a bowl.

10. 10

    Mix the mayonnaise mixture until completely smooth and creamy.

11. 11

    Taste the sauce and adjust the salt, lemon, or garlic according to preference. If a thinner dipping sauce is desired, mix in 1–2 teaspoons of water as needed.

12. 12

    Heat the avocado oil to 350°F (175°C).

13. 13

    Carefully place the chilled potato strips into the hot oil, working in batches if needed so the pan is not overcrowded.

14. 14

    Do not move the strips for the first 60 seconds, allowing their exteriors to set. Fry for 3–4 minutes, turning gently, until golden brown and crisp.

15. 15

    Remove the fries from the oil and drain them on a wire rack or paper towels.

16. 16

    Garnish the fries with freshly grated Parmesan cheese and chopped parsley. Serve warm with the garlic Parmesan mayonnaise and enjoy.

Notes

The source does not specify the amount of frying oil or the exact boiling time for the potatoes. Frying time is given as 3–4 minutes, and the potato strips should remain undisturbed for the first 60 seconds.

Nutrition per serving

• appetizer
• snack
• vegetarian
• crispy
• fried
• potato
• dipping sauce
• party food