Crispy Giant Japanese Long Fries with Garlic Parmesan

These giant Japanese extra-long fries are ten times more fun than regular fries! Made from mashed russet potatoes and cornstarch, they fry up to a glass-crisp exterior with a tender, fluffy interior.

Tossed in garlic butter and grated parmesan, they're impossible to resist. Perfect for parties, game days, or a fun family snack. Serve them with spicy mayo for an addictive dip that will have everyone reaching for more.

Imagine a fry that's a foot long, shatteringly crisp on the outside, and soft and potato-y on the inside. That's exactly what you get with these giant Japanese-style long fries.

The secret is a simple dough made from mashed potatoes and cornstarch, which creates a unique texture that's both crunchy and tender.

Coated in garlic butter and parmesan, they're a delicious twist on classic fries. Whether you're looking for a show-stopping appetizer or a fun snack, these extra-long fries deliver.

Ingredients

Why this recipe works

The combination of mashed potatoes and cornstarch creates a dough that fries up to an incredibly crispy, glass-like exterior while keeping the interior moist and fluffy.

The cornstarch helps to bind the mixture and produces a delicate, crunchy crust that shatters when you bite into it, just like the best Japanese-style fries.

Frying at the right temperature is crucial. Starting at 350°F (175°C) ensures the fries cook through without burning, and the four-minute fry time allows the exterior to become golden and crisp while the inside stays tender. Tossing them immediately in garlic butter and parmesan ensures the flavors adhere perfectly.

Notes and substitutions

Use russet potatoes for their high starch content, which yields a fluffier texture. Make sure to mash them thoroughly to avoid lumps. The dough should be smooth and pliable; if it's too sticky, add a little more cornstarch, but be careful not to overdo it or the fries will be tough.

You can prepare the dough ahead of time and refrigerate it, but it's best to fry the fries fresh for maximum crispness. If you don't have garlic butter, you can melt butter and mix in a clove of minced garlic. For the spicy mayo, simply combine mayonnaise with your favorite hot sauce to taste.

• garlic butter: melted butter mixed with 1 clove minced garlic
• spicy mayo: mix 1/2 cup mayonnaise with 1-2 tsp sriracha or hot sauce
• russet potatoes: Yukon Gold potatoes (slightly less starchy, still work)
• cornstarch: potato starch (same amount)

Equipment

• Large pot for boiling
• Potato masher
• Mixing bowl
• Rolling pin
• Knife and cutting board
• Deep skillet or pot for frying
• Tongs
• Paper towels