Crispy Japanese-Style Long Potatoes with Garlic Parmesan Mayo

Ingredients

• 3.5 large potatoes (Peeled; the recipe calls for 3 to 4 large potatoes.)
• 90 g cornstarch (The recipe calls for 80 to 100 g, approximately 6 to 7 tablespoons.)
• 1 tsp onion powder
• 1 tsp garlic powder for the potatoes
• 1 tsp dried parsley
• 1 tsp salt
• 2 tsp sweet paprika
• 2 tsp ground black pepper
• oil for frying (Enough for deep-frying; the amount absorbed will vary.)
• 4 tbsp mayonnaise (For the garlic sauce.)
• 1 tbsp garlic powder for the sauce
• 1 tbsp onion powder for the sauce
• fresh parsley for the sauce (To taste; the recipe does not specify an amount.)
• 1 tsp lemon juice (For the sauce.)
• 1 tsp olive oil (For the sauce.)
• 30 g Parmesan cheese (For sprinkling on top; estimated amount because the recipe does not specify one.)
• fresh parsley for finishing (To taste, for sprinkling on top.)

Steps

1. 1

   Peel the potatoes and place them in a pot of water. Boil them for 20 to 25 minutes, until completely tender when pierced with a fork.

2. 2

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

3. 3

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

4. 4

   Mix very well until the cornstarch and spices are fully incorporated and a thick, uniform, workable dough forms.

5. 5

   Transfer the mixture to a piping bag or an icing bag. Press the mixture to remove air pockets and make it easier to form uniform strips.

6. 6

   Refrigerate the mixture for 30 minutes so it firms up and is easier to cut without falling apart.

7. 7

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

8. 8

   Spread the chilled mixture into long, rectangular strips. Cut the strips into portions, then cut each one in half, according to the desired size.

9. 9

   Heat enough oil in a deep pot or deep fryer for deep-frying. Once the oil is very hot, carefully add the strips without overcrowding the vessel.

10. 10

    Fry the potatoes until golden and crispy on the outside. If any break during frying, gently lift them with a spatula to help them retain their shape.

11. 11

    Remove the potatoes from the oil and drain them. Serve hot with the garlic mayonnaise, grated Parmesan, and fresh parsley on top.

Notes

Fry the strips in batches to prevent the oil temperature from dropping too much. The amount of oil absorbed depends on the frying method. Consume the sauce and potatoes freshly prepared to preserve the crispy texture.

Nutrition per serving

• side dish
• snack
• vegetarian
• potatoes
• fried
• crispy
• street food
• Japanese-style