Crispy Giant Japanese Long Fries with Garlic Parmesan Tips, FAQ & printable recipe

Tips for success

For the crispiest fries, make sure the oil is at the correct temperature. Too low, and they absorb oil; too high, and they brown too quickly without cooking through.

Use a deep-fry thermometer for accuracy. Also, after frying, let the fries drain on a wire rack instead of paper towels to keep them crispier.

If you want to make the fries even more flavorful, you can add a pinch of cayenne pepper or smoked paprika to the dough.

For a cheesy twist, sprinkle extra parmesan on top before serving. The spicy mayo can be adjusted to your heat preference – add more hot sauce for a kick or a little honey for sweetness.

Variations

• Spicy Chili Fries: Add 1/2 teaspoon of chili powder and a pinch of cayenne to the dough for a spicy kick. After frying, toss with garlic butter and a sprinkle of chili flakes instead of parmesan.
• Herb and Sea Salt: Mix 1 tablespoon of finely chopped fresh rosemary or thyme into the dough. After frying, toss with melted butter and a generous pinch of flaky sea salt.
• Loaded Cheese Fries: After tossing with garlic butter and parmesan, top the fries with crumbled cooked bacon, sliced green onions, and a drizzle of cheese sauce. Serve immediately.
• Truffle Parmesan: Replace the garlic butter with truffle butter (or mix a few drops of truffle oil into melted butter). Toss the fries with truffle butter and grated parmesan for an elegant twist.

Storage and make-ahead

Fridge

Store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.

Freezer

Freeze shaped, uncooked fries on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding 1-2 minutes to the cooking time.

Reheat

Reheat cooked fries in a 400°F (200°C) oven for 5-7 minutes until hot and crispy. Avoid microwaving, which makes them soggy.

These fries are best enjoyed immediately, as they lose their crispness over time. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes until hot and crispy again.

You can prepare the potato dough up to a day in advance. Shape the fries, place them on a parchment-lined baking sheet, and cover with plastic wrap. Refrigerate until ready to fry.

You can also freeze them on the baking sheet until solid, then transfer to a freezer bag. Fry frozen fries directly, adding an extra minute to the cooking time.

Serving ideas

Serve these giant long fries as a fun appetizer at parties or game-day gatherings. They're also great as a side dish for burgers or sandwiches.

The impressive length makes them a conversation starter, and they're perfect for dipping. Arrange them in a tall glass or on a platter for a dramatic presentation.

The spicy mayo dip is essential, but you can also offer ketchup, ranch, or a tangy yum yum sauce. For a more substantial meal, serve them alongside a juicy steak or grilled chicken. The fries are substantial enough to be a main dish for a light dinner, especially with a side salad.

Frequently asked questions

Recipe card

Crispy Giant Japanese Long Fries with Garlic Parmesan

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 4 large russet potatoes
• 1/2 cup cornstarch
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3 tbsp garlic butter
• 1/2 cup grated parmesan cheese
• vegetable oil for frying, to taste
• 1/2 cup spicy mayo, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Arrange the fries on a serving platter. Serve immediately with spicy mayo on the side for dipping.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

52 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.