Garlic Parmesan Japanese Long Fries
Crispy Japanese-style long fries with garlic parmesan coating
These garlic parmesan Japanese long fries are crispy on the outside and fluffy on the inside, served with a creamy garlic parmesan mayonnaise dipping sauce.
Equipment
Ingredients
Main Ingredients
russet potatoes (peeled, cubed)
4 piece
cornstarch
60 g
salt
5 g
garlic powder
1 tbsp
black pepper
1 tsp
avocado oil
500 ml
Garnish
Parmesan cheese (freshly grated)
50 g
parsley (freshly chopped)
1 tbsp
Garlic Parmesan Mayonnaise
mayonnaise
110 g
garlic cloves (finely grated)
2 piece
Parmesan cheese (freshly grated)
10 g
lemon juice
10 ml
garlic powder
0.5 tsp
black pepper
0.25 tsp
salt
2 g
olive oil
5 ml
water
10 ml
Instructions
Boil and mash potatoes
Boil the potatoes until completely tender. Drain very well. Mash while they're hot.
Form the potato dough
Add the cornstarch, black pepper, salt, garlic powder. Mix until you have a thick, smooth, moldable dough. If the dough feels sticky or soft, add another 5–10 g corn starch.
Roll out the dough
Place the potato dough on a sheet of parchment paper. Cover with another sheet and use a rolling pin to roll it out into an even rectangle, about 1/4 inch thick.
Cut into strips
Remove the top parchment paper and use a sharp knife or pizza cutter to cut the dough into long, even strips. Gently separate the strips and place them on a parchment-lined tray.
Chill the strips
Chill the potato strips for 30-40 min to firm them up before frying.
Prepare the garlic parmesan mayonnaise
Add the mayonnaise, grated garlic, Parmesan, lemon juice, garlic powder, black pepper, salt, and olive oil to a bowl. Mix until completely smooth and creamy. Adjust seasoning to taste. Add water if needed to thin.
Fry the potato strips
Heat oil to 175°C. Carefully place the chilled potato strips into the hot oil. Do not overcrowd the pan or move them for the first 60 seconds, allowing the outside to set. Fry for 3–4 minutes, turning gently, until golden brown and crisp.
Garnish and serve
Remove and drain on a wire rack or paper towels. Garnish with freshly grated Parmesan cheese and parsley. Serve warm and enjoy.
Original recipe
Storage
Best served immediately. Leftovers can be stored in an airtight container in the refrigerator.
Notes
• The potato dough can be made ahead and chilled overnight
• Adjust the seasoning of the dipping sauce to your taste preference
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