Crispy Giant Japanese Long Fries with Garlic Parmesan Step-by-step instructions

Before you start

Before you begin, set up your workstation. Boil the potatoes until they are fork-tender, then drain and let them cool slightly. Peel and mash them in a large bowl.

Measure out all your ingredients and have your oil heating in a deep skillet or pot. Make sure you have a slotted spoon or tongs and a paper-towel-lined plate ready for draining. If you're making the spicy mayo, mix it now and set it aside.

Instructions

Boil and Mash

1. 1Boil and mash the potatoes
   Place the russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly. Peel the potatoes and mash them in a large bowl until completely smooth. Add the cornstarch, salt, garlic powder, and black pepper. Knead with your hands until a smooth, pliable dough forms.
   Look for The dough should be smooth and not sticky, similar to playdough.
   Tip Make sure the potatoes are well-drained to avoid excess moisture.
2. 2Shape the long fries
   On a lightly floured surface, roll the dough into a rectangle about 1/2-inch thick. Using a knife or pizza cutter, slice into long strips, about 30 centimeters (12 inches) long and 1/2-inch wide. Gently roll each strip between your palms to smooth the edges and create a uniform cylinder.
   Look for The strips should be even in thickness for consistent frying.
   Tip Work in batches to prevent the dough from drying out.

At this stage, the potatoes should be completely mashed with no lumps. The dough should be smooth, elastic, and not sticky. It should hold together when pressed.

If it's too dry, add a teaspoon of water; if too sticky, add a little cornstarch. The dough should have a pleasant potato aroma with hints of garlic and pepper.

Fry and Coat

3. 3Fry until golden and crispy
   Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully add a few fries at a time, ensuring not to overcrowd. Fry for about 4 minutes, turning occasionally, until golden brown and floating. The exterior should be glass-crispy. Remove with tongs and drain on paper towels.
   Look for The fries should be deep golden and make a crisp sound when tapped.
   Tip Maintain oil temperature; adjust heat as needed.
4. 4Toss in garlic butter and parmesan
   While the fries are still hot, transfer them to a large bowl. Add the garlic butter and toss until each fry is coated. Sprinkle with the grated parmesan and toss again to distribute evenly.
   Look for The butter should melt and coat the fries, with parmesan clinging to the surface.
   Tip Work quickly while fries are hot for best coating.

The fries should be golden brown and crisp, floating in the oil. When you remove them, they should feel rigid and make a crunchy sound when tapped. After tossing with garlic butter and parmesan, they should be glossy and coated with a savory, cheesy layer. The kitchen should smell of buttery garlic and toasted cheese.

Serve

5. 5Serve with spicy mayo
   Arrange the fries on a serving platter. Serve immediately with spicy mayo on the side for dipping.
   Look for Fries are best served hot and crispy.
   Tip If making ahead, reheat in a 400°F oven for a few minutes to restore crispness.

The fries should be served hot, with a crispy exterior that gives way to a soft, tender inside. The parmesan and garlic butter should cling to every ridge. The spicy mayo should be cool and creamy, providing a spicy contrast. The overall presentation is impressive – long, golden fries piled high, ready to be dipped.

Common mistakes

One common mistake is overworking the dough, which can make the fries dense and tough. Mix just until the ingredients come together. Another is frying at too low a temperature, which results in greasy, soggy fries.

Use a thermometer to keep the oil steady at 350°F (175°C). Also, don't overcrowd the pan – fry in small batches to maintain the oil temperature and ensure even cooking.

How to tell it’s done

The fries are done when they are deep golden brown and float to the surface of the oil. The exterior should be glass-crispy, meaning it's hard and shatters when broken.

A quick test: tap one with a tong – it should sound hollow and crisp. The interior should be tender and fluffy, not raw or doughy. If you're unsure, cut one open; there should be no raw dough in the center.