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Samantha Denton

Japanese-Style Long Fries

these are so much better than i could have imagined.

Ingredients

INGREDIENTS

  • 4-5 large russet potatoes (large potatoes, peeled and boiled until very soft)
  • 5-6 Tbsp cornstarch
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp dried parsley
  • 2 tsp paprika
  • 2 tsp black pepper
  • Fresh rosemary, finely chopped
  • Oil, for frying

TOPPING

  • Freshly grated parmesan
  • Chopped parsley
  • Truffle oil (light drizzle)

Method

  1. 1

    Peel and boil potatoes until very soft, about 20–25 minutes.

  2. 2

    Mash until completely smooth (no lumps).

  3. 3

    Mix in cornstarch, seasonings, and fresh rosemary until a dough forms.

  4. 4

    Transfer mixture to a ziplock bag.

  5. 5

    Chill in the freezer for 20–30 minutes (this helps them hold their shape).

  6. 6

    Place long fries directly into hot oil and fry until golden and crisp.

  7. 7

    Finish with parmesan, parsley, and a very light drizzle of truffle oil.