Japanese Long Fries & Caramelized Shallot Mayo

Ingredients

• 4 russet potatoes (large, about 3 lb; peeled and cubed into 1-inch pieces)
• 0.333 cup corn starch
• 1.5 tsp onion powder
• 1.5 tsp smoked paprika
• 1 tsp chipotle powder
• 0.5 tsp white pepper
• 1 tsp garlic powder
• Kosher salt (to taste)
• grapeseed oil (for frying)
• Gruyere cheese (for grating on top)
• fresh chives (for topping)
• fresh parsley (for topping)
• 4 shallots (large, thinly sliced)
• olive oil (a touch for the pan)
• 0.5 tbsp butter
• 1 tbsp balsamic vinegar
• salt (to taste)
• 0.333 cup Japanese mayo (such as Kewpie)
• 2 tsp Dijon mustard
• 1 tsp honey
• 0.5 tbsp fresh tarragon
• 2 tbsp fresh chives (for the sauce)
• 0.25 tsp white pepper (for the sauce)

Steps

1. 1

   Peel and cube your russet potatoes into about 1 inch cubes.

2. 2

   Add to a pot and fill with cold water. Bring to a boil until knife tender, about 25 minutes.

3. 3

   Strain and let them steam out for 15 minutes to remove excess moisture.

4. 4

   Rice the potatoes into a large bowl and add the corn starch, onion powder, smoked paprika, chipotle powder, 1/2 tsp white pepper, and garlic powder. Mix until well combined.

5. 5

   Place the potato mixture on a baking sheet lined with parchment paper. Place another sheet of parchment paper on top and smooth them out with a rolling pin until even.

6. 6

   Let the potato sheet cool for 15 minutes at room temperature, then place in the fridge, covered, for another 15 minutes.

7. 7

   Preheat a pan for 2 minutes on medium heat with a touch of olive oil. Add the sliced shallots.

8. 8

   Cook the shallots on medium heat for 5-10 minutes, mixing often so they don’t burn. Add 1-2 tbsp water every 5 minutes or so to soften them; the water will deglaze the pan and help develop a deep brown color.

9. 9

   After 20 minutes of cooking, add in the balsamic vinegar, salt, and butter. Let them cook for another 10-15 minutes, adding water as needed until deeply caramelized.

10. 10

    In a blender or food processor, combine the caramelized shallots, Japanese mayo, Dijon mustard, honey, 1/4 tsp white pepper, tarragon, and 2 tbsp chives. Blend until smooth and adjust for salt.

11. 11

    Heat up a pot of grapeseed oil until it reaches 365-375°F (185-190°C).

12. 12

    Remove the potatoes from the fridge and slice into long fries. You can keep them very long or slice them in half down the middle for shorter fries.

13. 13

    Using a long spatula to assist, carefully descend the fries into the hot oil. Fry until deeply golden and crispy.

14. 14

    Remove the fries and let them rest on a cooling rack so they don’t steam and become soggy.

15. 15

    Serve immediately topped with grated Gruyere, fresh parsley, and chives, with the caramelized shallot mayo on the side.

Notes

Letting the fries rest on a cooling rack instead of paper towels is crucial for maintaining their crunch. The author suggests using a long spatula to lower the fries into the oil to prevent them from breaking.

Nutrition per serving

• Japanese
• fries
• appetizer
• snack
• deep-fried
• vegetarian
• potatoes