Japanese-style long fries are a fun twist on classic French fries – extra crunchy, perfectly seasoned, and shaped into long sticks that are great for dipping. This recipe uses just a few simple ingredients but delivers that addictive crispy bite. Serve them with ketchup, mayo, or even a sprinkle of parmesan for a street-food-style snack at home!
Why These Japanese Long Fries Are Special
- Extra Crispy Texture: Thanks to cornstarch coating, the fries stay golden and crunchy without falling apart.
- Simple Ingredients: Just potatoes, cornstarch, and seasoning – no fancy tools required.
- Fun Shape: Cut into long fry sticks, they’re perfect for dipping and sharing.
- Street-Food at Home: Inspired by popular Japanese snacks, but easy to make in your own kitchen.
Serving Suggestion
Serve hot with ketchup, mayo, or spicy mayo. Sprinkle with parmesan for extra flavor. Best enjoyed immediately for the perfect crunch.
Tips for the Perfect Long Fries
Cornstarch Coating: Don’t skip this step – it’s the secret to keeping the fries intact while frying.
Freeze Before Cutting: Chilling makes them easier to handle and shape.
Even Thickness: Press the dough evenly in the tray for uniform fries.
Crispy Upgrade: Double-fry them (first at 160°C, then at 180°C) if you want an even crunchier texture.
Ingredients
630 g (about 1.4 lbs) boiled potatoes (approx. 4–5 medium potatoes, peeled & cooked)
3 tbsp cornstarch (30 g)
1 tbsp French fry seasoning (or paprika, garlic powder, salt mix)
Extra cornstarch for coating before frying
Oil for deep frying
Optional for serving:
Ketchup, mayo, or spicy mayo Freshly grated parmesan
Instructions
Cook the Potatoes: Boil 4–5 medium potatoes until soft. Peel and mash them until smooth. You should have about 630 g of cooked potato.
Mix the Dough: In a bowl, combine mashed potatoes with cornstarch and fry seasoning. Mix well until a smooth dough forms.
Shape the Fries: Line a flat dish or baking tray with parchment paper. Spread the potato mixture evenly and press it flat with another sheet of parchment paper. Freeze for about 20–30 minutes until firm but not fully frozen. This makes cutting easier.
Cut into Long Fries: Remove from the freezer, take off the parchment paper, and cut into long fry-shaped sticks.
Coat with Cornstarch: (Important Tip!) Roll each fry in cornstarch until fully coated. This prevents them from breaking apart while frying.
Fry the Fries: Heat oil to 170–180°C (340–355°F). Fry the long fries in batches for 3–4 minutes until golden and crispy.