Crispy Japanese Long Fries
Equipment
Ingredients
Ingredients
potatoes (peeled, boiled)
500 g
corn starch (dry)
120 g
salt (dry)
1 g
black pepper (ground)
1.5 g
Instructions
Boil the potatoes
Place 500 g of potatoes in a pot of cold water and bring to a boil. Cook until tender but not falling apart.
Cool the potatoes
Drain the boiled potatoes and let them cool completely to room temperature.
Mix with starch and seasonings
Add corn starch, salt, and black pepper to the cooled potatoes. Mix thoroughly until evenly coated.
Shape and freeze
Place the potato mixture on parchment paper and roll into a long, thin log. Freeze for 30 minutes until firm.
Cut the frozen log
Remove the frozen potato log from the freezer and cut into long, thin strips.
Fry until crispy
Heat oil in a wok or deep pan over high heat. Fry the potato strips in batches until golden and crispy.
Original recipe
Storage
Best served immediately after frying. Reheat in oven or air fryer to restore crispiness. Do not microwave.
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