Giant Japanese Extra-Long Crispy Fries Tips, FAQ & printable recipe

Tips for success

For the ultimate crispy texture, serve the fries immediately after tossing.

If you need to hold them, keep them in a single layer on a baking sheet in a 200°F oven for up to 20 minutes, but they will lose some crunch. Reheat in a hot oven or air fryer to restore crispness.

When piping the fries, keep the pressure steady to create uniform thickness. If the dough is too thick to pipe, add a teaspoon of water at a time until it flows smoothly. For extra flavor, add a pinch of smoked paprika or cayenne to the dough.

Variations

• Spicy Sriracha Fries: Add 1 teaspoon of sriracha or your favorite hot sauce to the dough before piping. Toss the finished fries with a mixture of garlic butter and extra sriracha for a fiery kick. Serve with cooling ranch or blue cheese dip.
• Herb and Garlic Fries: Add 1 tablespoon of finely chopped fresh herbs, such as parsley, chives, or rosemary, to the dough. Toss the fried fries with garlic butter and a sprinkle of fresh herbs and parmesan. This adds a fresh, aromatic note.
• Cheesy Loaded Fries: After tossing with garlic butter and parmesan, sprinkle with crumbled cooked bacon and drizzle with a cheese sauce or melted cheddar. Top with sliced green onions and serve with a side of sour cream.
• Truffle Parmesan Fries: 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 parmesan, then finish with a light dusting of salt and fresh parsley. Luxurious and decadent.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to crisp them up.

Freezer

Freeze the uncooked piped fries on a baking sheet until solid, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat leftover fries in a 400°F oven or air fryer for 5-7 minutes until crisp and hot.

Store leftover fries in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven or air fryer for 5-7 minutes until crisp. The fries will not be as crunchy as fresh, but they will still be tasty.

The dough can be made up to 1 day ahead and stored in the refrigerator in a piping bag. Let it come to room temperature for 15 minutes before piping.

The fries are best fried just before serving, but they can be fried and kept warm in a low oven for a short time.

Serving ideas

Serve the giant fries immediately after tossing, piled high on a platter.

The spicy mayo is the perfect dipping sauce, but they are also delicious with ketchup, aioli, or any favorite dip. These fries are a fun appetizer for parties, game day, or a movie night.

For a complete meal, serve alongside a burger or sandwich. The fries are also great as a side dish for grilled meats or fish.

Their impressive length makes them a conversation starter. Encourage guests to snap them in half to hear the satisfying crunch.

Frequently asked questions

Recipe card

Giant Japanese Extra-Long Crispy Fries

Prep 20 minCook 20 minTotal 40 minServes 4

Ingredients

• 4 large russet potatoes, peeled and quartered
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups vegetable oil, for frying
• 3 tbsp garlic butter, melted
• 1/2 cup grated parmesan cheese
• 1/2 cup spicy mayo, for dipping

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk, eggs

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

45 g

Fat

24 g

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