Giant Japanese Extra-Long Crispy Fries Step-by-step instructions

Before you start

Before starting, peel and quarter the potatoes, and measure all ingredients. Fill a large pot with water for boiling. Set up your frying station with a deep skillet or pot, oil, and a thermometer.

Have a potato press or piping bag ready. Melt the garlic butter and grate the parmesan. Prepare the spicy mayo by mixing mayonnaise with hot sauce, if making your own.

Instructions

Boil and Mash

1. 1Boil and Mash Potatoes
   Place the quartered russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well and return to the pot. Mash the potatoes until completely smooth, with no lumps. Let cool slightly until warm but not steaming.
   Look for Potatoes are fork-tender and mash to a silky, lump-free consistency.
   Tip Dry the potatoes well after draining; excess moisture makes the dough sticky.
2. 2Make the Dough
   In a large bowl, combine the mashed potatoes with cornstarch, garlic powder, salt, and black pepper. Knead with your hands until a smooth, pliable dough forms. The dough should hold together without cracking. If too sticky, add a little more cornstarch; if too dry, add a teaspoon of water at a time.
   Look for Dough is smooth, pliable, and does not stick to your hands.
   Tip Knead gently until just combined; overworking can make the fries dense.

The potatoes are fork-tender and mash to a silky, lump-free consistency. The dough is smooth, pliable, and does not stick to your hands. It holds together without cracking, ready to be piped.

Fry to Golden

3. 3Heat Oil
   Pour the vegetable oil into a deep skillet or pot, filling no more than halfway. Heat over medium-high until the oil reaches 360°F (182°C) on a deep-fry thermometer. Maintain this temperature while frying.
   Look for Oil shimmers and a small piece of dough sizzles immediately.
   Tip Use a thermometer for accuracy; oil too cool makes soggy fries, too hot burns them.
4. 4Pipe and Fry the Fries
   Load the dough into a potato press or a piping bag fitted with a large star tip. Press long, continuous foot-long strips directly into the hot oil. Fry in batches, without crowding, for about 4 minutes, until golden brown and floating. Turn occasionally with a slotted spoon for even browning.
   Look for Fries turn deep golden and float to the surface, crisp to the touch.
   Tip Keep the strips as uniform as possible for even cooking. Use a spider skimmer to remove.

The fries turn deep golden and float to the surface, crisp to the touch. The oil temperature stays steady at 360°F. The kitchen fills with the aroma of frying potatoes.

Toss and Serve

5. 5Toss with Garlic Butter and Parmesan
   Drain the fried fries on paper towels. While still hot, transfer to a large bowl. Drizzle with melted garlic butter and sprinkle with grated parmesan. Toss gently to coat every fry evenly. Serve immediately with spicy mayo for dipping.
   Look for Fries are glossy with butter and coated with parmesan, with an irresistible aroma.
   Tip Toss while hot so the butter melts and the cheese clings. Serve right away for maximum crunch.

The fries are glossy with garlic butter and coated with parmesan. They are irresistibly crunchy, with a rich, savory flavor.

Serve immediately with spicy mayo for dipping. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

The most common mistake is overworking the dough, which makes the fries dense and tough. Another is frying at too low a temperature, causing soggy, greasy fries.

Also, crowding the pan drops the oil temperature and results in uneven cooking. Make sure to dry the potatoes well after boiling, and do not skip the cornstarch—it is crucial for the crispy texture.

How to tell it’s done

The fries are done when they are deep golden brown, crisp, and float to the surface of the oil. They should make a loud crunch when snapped. The interior should be tender and steaming.

If you insert a fork, it should meet little resistance. The safe internal temperature for potatoes is not applicable, but they must be cooked through and piping hot.