Giant Japanese Extra-Long Crispy Fries

These giant Japanese extra-long fries are a showstopper: a foot-long, crackling-crisp exterior that shatters with every bite, revealing a tender, seasoned potato center.

Made from mashed russet potatoes and cornstarch, they are fried to golden perfection, then tossed in garlic butter and parmesan. Dunk them into spicy mayo for a flavor explosion. Perfect for parties, game day, or a fun family snack.

The video shows a chef snapping a colossal 30-centimeter fry in half, the crunch echoing like thunder. This recipe replicates that experience at home. Four russet potatoes are boiled and mashed until silky, then kneaded with cornstarch, garlic powder, salt, and pepper into a smooth dough.

The dough is pressed into foot-long strips and fried at 360°F for four minutes until glass-crisp. A final toss in garlic butter and parmesan elevates these fries to a crave-worthy level.

Ingredients

Why this recipe works

Mashing the potatoes ensures a perfectly smooth dough that pipes into long, even strips.

The cornstarch acts as a binder and creates a crisp, glassy crust when fried, while the interior stays tender and fluffy. This combination yields fries that are dramatically crunchier than standard cut fries.

Frying at a precise 360°F allows the exterior to crisp quickly without absorbing excess oil, while the inside steams and becomes soft. The garlic butter and parmesan add savory richness, and the spicy mayo provides a cool, tangy contrast. The result is a textural and flavor symphony.

Notes and substitutions

For the best texture, use starchy russet potatoes; they mash fluffier and absorb less oil. The cornstarch is essential for achieving the extra-crispy exterior. If you don't have a potato press, a piping bag with a large star tip works perfectly. Ensure the dough is smooth and not too sticky.

Garlic butter can be made by melting butter and stirring in minced garlic or garlic powder. Spicy mayo is simply mayonnaise mixed with your favorite hot sauce or sriracha.

Adjust the heat level to your liking. The fries are best served immediately, but they can be kept warm in a low oven for a short time.

• garlic butter: regular melted butter mixed with 1/2 tsp garlic powder
• spicy mayo: regular mayonnaise mixed with sriracha to taste
• russet potatoes: Yukon Gold potatoes (less starchy, slightly less crispy)
• cornstarch: potato starch (same result)

Equipment

• Large pot for boiling
• Potato masher
• Mixing bowl
• Potato press or piping bag with large star tip
• Deep skillet or pot for frying
• Slotted spoon
• Paper towels
• Large bowl for tossing