Crunchy Japanese Long Fries – 35-Minute Recipe
These Japanese‑style long fries are a crispy, savory snack that pairs perfectly with a zesty garlic mayo Parmesan sauce. The potatoes are boiled, mashed, and seasoned with paprika, pepper, and herbs before being deep‑fried to a golden finish, making them ideal for a family dinner or street‑food‑style gathering.
Recipe by AYLIN ELMA 🦋· Structured by ReelsMeals
From: Instagram(view original)
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About this saved recipe
Ingredients
- 3.5 pcs potatoes
- 3 1/5 oz cornstarch
- 1 tsp dried parsley
- 1 tsp salt
- 2 tsp paprika powder
- 2 tsp black pepper
- to taste parmesan
Garlic Mayo Sauce
- 4 tbsp mayonnaise
- 1 tbsp garlic powder
- 1 tbsp onion powder
- to taste parsley
- 1 tsp lemon juice
- 1 tsp olive oil
Instructions
- 1Peel the potatoes and cut them into uniform chunks.
- 2Place the potatoes in a pot of cold water, bring to a boil, and cook for 20–25 minutes until fork‑tender.
- 3Drain the potatoes and let them steam dry for a couple of minutes.
- 4Mash the potatoes until completely smooth, ensuring no lumps remain.
- 5Stir in the cornstarch, onion powder, garlic powder, dried parsley, salt, paprika, and black pepper; mix thoroughly until the mixture is uniform.
- 6Transfer the seasoned potato dough into a piping bag or a zip‑top bag with a small corner cut off.
- 7Refrigerate the bagged dough for at least 30 minutes to firm up.
- 8Preheat oil in a deep‑fryer or heavy pot to 347°F (350°F).
- 9Pipe long rectangular strips onto a parchment‑lined tray, then cut each strip in half to create individual fries.
- 10Carefully lower the fries into the hot oil in batches, frying for 3–4 minutes until golden and crisp.
- 11Remove the fries with a slotted spoon and drain on paper towels.
- 12While the fries are still hot, toss them with grated Parmesan and fresh parsley.
- 13Drizzle the prepared garlic mayo sauce over the fries or serve it on the side for dipping.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Chill the dough
Refrigerate the seasoned potato dough for at least 30 minutes before piping.
Dry potatoes before mashing
After draining, let the potatoes steam dry for a couple of minutes.
Pipe onto parchment
Pipe the potato strips onto a parchment‑lined tray before cutting; the parchment prevents sticking when transferring to oil.
Season fries while hot
Toss the freshly fried fries with Parmesan and parsley immediately.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Crunchy Japanese Long Fries with Garlic Mayo Parmesan Sauce?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Crunchy Japanese Long Fries with Garlic Mayo Parmesan Sauce recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crunchy Japanese Long Fries with Garlic Mayo Parmesan Sauce recipe come from?
- It was shared by AYLIN ELMA 🦋 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.