Japanese Long Fries with Caramelized Shallot Mayo

Ingredients

• 3 lb Russet potatoes (Peeled and cut into approximately 1-inch cubes)
• 0.333 cup Cornstarch
• 1.5 tsp Onion powder
• 1.5 tsp Smoked paprika
• 1 tsp Chipotle powder
• 0.5 tsp White pepper (For the potato mixture)
• 1 tsp Garlic powder
• Kosher salt (To taste)
• Grapeseed oil (For deep-frying; use enough to fill the pot safely)
• Gruyère cheese (For grating over the fries)
• Fresh chives (For topping)
• Fresh parsley (For topping)
• 4 Large shallots (Thinly sliced)
• Olive oil (A touch, for the shallot pan)
• 0.5 tbsp Butter
• 1 tbsp Balsamic vinegar
• Kosher salt (For the shallot sauce, to taste)
• 0.333 cup Japanese mayonnaise
• 2 tsp Dijon mustard
• 1 tsp Honey
• 0.5 tbsp Fresh tarragon (Chopped)
• 2 tbsp Fresh chives (Chopped, for the sauce)
• 0.25 tsp White pepper (For the sauce)

Steps

1. 1

   Peel the potatoes and cut them into approximately 1-inch cubes. Place them in a large pot and cover with cold water. Salt the water, then bring it to a boil over high heat.

2. 2

   Boil the potatoes for about 25 minutes, or until a knife slides easily into the pieces and they are soft enough to mash. Drain thoroughly and let them steam-dry for 15 minutes.

3. 3

   Pass the potatoes through a ricer into a large bowl. Add the cornstarch, onion powder, smoked paprika, chipotle powder, white pepper, garlic powder, and kosher salt. Mix until evenly combined and smooth, taking care not to leave dry pockets of cornstarch.

4. 4

   Line a baking sheet with parchment paper. Transfer the potato mixture to the sheet, cover it with a second sheet of parchment, and use a rolling pin to press and smooth it into an even slab. Let it cool for 15 minutes, then cover and refrigerate for another 15 minutes so it firms up for cutting.

5. 5

   While the potatoes cool, preheat a skillet over medium heat for about 2 minutes. Add a touch of olive oil and the sliced shallots. Cook for 5–10 minutes, stirring frequently so they soften without burning.

6. 6

   Add 1–2 tablespoons of water whenever the pan begins to dry out, approximately every 5 minutes. Scrape the bottom of the pan as the water deglazes it, and continue cooking until the shallots become deeply browned and caramelized, about 20 minutes total before the final additions.

7. 7

   Add the balsamic vinegar, butter, and salt to the caramelized shallots. Continue cooking for another 10–15 minutes, adding small amounts of water as needed, until the shallots are very soft, glossy, and deep brown.

8. 8

   Transfer the caramelized shallots to a blender or food processor. Add the Japanese mayonnaise, Dijon mustard, honey, white pepper, tarragon, and chopped chives. Blend until smooth, then taste and adjust the salt.

9. 9

   Pour enough grapeseed oil into a heavy pot or deep fryer to fry the potato pieces safely. Heat the oil to 365–375°F (185–191°C), monitoring it with a thermometer.

10. 10

    Remove the chilled potato slab from the refrigerator and cut it into long fries. For shorter fries, cut the long pieces in half lengthwise or crosswise according to the desired size.

11. 11

    Using a long spatula, carefully lower batches of potato pieces into the hot oil. Fry until deeply golden and crisp. Use chopsticks to gently separate pieces if they begin sticking together, and avoid overcrowding the pot so the oil temperature stays high.

12. 12

    Transfer the fried potatoes to a wire cooling rack rather than piling them on paper towels; this allows steam to escape and keeps the fries crisp. Repeat with the remaining potato pieces.

13. 13

    Serve the hot fries topped with freshly grated Gruyère, parsley, and chives, with the caramelized shallot mayonnaise alongside or drizzled over the top.

Notes

The source recommends salting the potato cooking water and tasting the sauce for seasoning. Keep the fries in a single layer on a cooling rack after frying so they do not steam and become soggy. Use caution when lowering the potato slab pieces into hot oil.

Nutrition per serving

• side dish
• appetizer
• vegetarian
• fried
• crispy
• potatoes
• Japanese-inspired
• sauce