Crispy Japanese Long Fries

Steps

1. 1

   Peel the potatoes and cut them into chunks.

2. 2

   Boil the potato chunks in salted water for 15–20 minutes, until fork-tender.

   Start 20-minute timer
3. 3

   Drain the potatoes thoroughly and let excess moisture evaporate. Mash until completely smooth.

4. 4

   Add the cornstarch, salt, black pepper, garlic powder, and paprika. Mix until a soft, smooth dough forms that holds together without being sticky.

5. 5

   Transfer the dough to a large zip-top bag or between sheets of parchment paper. Roll or flatten it into a rectangle about 1 cm thick.

6. 6

   Refrigerate the dough for 30 minutes, until firm.

   Start 30-minute timer
7. 7

   Cut the chilled dough into long, even strips about 1–1.5 cm wide. Carefully separate the strips so they keep their shape.

8. 8

   Heat vegetable oil for deep frying to 175–180°C (350–350 °F) (350–355°F (180–180 °C)).

9. 9

   Fry the strips in small batches for 3–5 minutes, leaving space between them and keeping the oil temperature steady, until golden and crispy. Turn gently if needed.

   Start 5-minute timer
10. 10

    Remove the fries with a slotted spoon and drain on a wire rack or paper towels.

11. 11

    Serve hot with freshly grated Parmesan, chopped parsley, and a creamy dipping sauce of choice.