Extra Long Crispy Japanese Fries
Equipment
Ingredients
Main Ingredients
potato
500 g
corn starch
120 g
salt
0.75 g
black pepper
1.5 g
Instructions
Boil the potatoes
Place whole potatoes in a pot and cover with water. Bring to a boil and cook until just tender.
Cool the potatoes
Drain the 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 on parchment paper
Place the potato mixture on parchment paper and roll into a long, even log shape.
Freeze the log
Place the rolled log in the freezer for 10 minutes to firm up.
Cut into long fries
Remove from freezer and cut the firm log into long, thin fries.
Fry the fries
Heat oil in a wok or pan and fry the potato sticks over high heat until golden and crispy.
Original recipe
Storage
Best eaten fresh. Reheat in air fryer or oven to restore crispiness. Do not microwave.
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