Crispy Japanese Long Fries
Indulge in the ultimate comfort food with this recipe for steak frites, featuring tender, juicy steak paired with Crispy Japanese Long Fries that are surprisingly easy to make. These fries are a game-changer — golden, crunchy, and undeniably delicious with every bite! This will be sure to win over your next date night or family dinner!
Ingredients you’ll need:
- russet potatoes
- salt
- black pepper
- Italian herb seasoning
- paprika
- onion powder
- garlic powder
- cornstarch
- frying oil
- grated parmsan
- fresh parsley
What are Japanese Long Fries?
Japanese Long Fries, often referred to as “french fries” in Japan, are typically longer and thinner than the standard fries you might be used to. They’re often made with a specific type of potato, like the Bintje or Kitaakari, which gives them a slightly firmer texture, perfect for achieving that ultra-crispy exterior. The key to their signature crispiness is in the double-frying technique—first frying at a lower temperature to cook through, and then a second fry at a higher temperature to get that golden, crunchy shell.
What really sets them apart is the texture: they’re crispy on the outside but soft and pillowy inside, almost like a thin, delicate chip, making them a perfect pairing for a rich, juicy steak.
Can you prep Japanese Long Fries in Advance?
Yes, you can prep these Japenese-inspired Long Fries up to 3 days in advance up to the frying point. I recommend storing them in your fridge overnight and then popping in the freezer for 30 minutes prior to frying. And then fry when ready to serve!
Alternatively, you can reheat them by re-frying them in hot oil or reheating in the oven at 400F for 3-4 minutes!
Cook with me!
Crispy Japanese Long Fries
Ingredients
- 5-6 Medium Russet Potatoes peeled and chopped
- 2 tsp. EACH: Garlic Powder, Onion Powder, Italian Herb Seasoning, & Paprika
- 1 tsp. EACH: Salt & Black Pepper
- 1/3 cup Cornstarch
- 2 tbsp. Melted Butter or olive oil
- Olive Oil for frying
- Grated Parmesan for garnishing
- Fresh Parsley chopped, for garnishing
Instructions
- Add the peeled and chopped potatoes to a saucepan filled with boiling water, and seasoned with salt, over medium high heat to boil for 8-10 minutes, until fork tender.
- Use a slotted spoon to transfer the softened potatoes to a large mixing bowl or food processor. Let steam in the bowl for 5-10 minutes.
- Use a potato masher to make the potatoes into mashed potatoes. If using the food processor, pulse until mostly smooth.
- Add the spices, cornstarch, and melted butter. Mix with a spatula until very well combined. The mashed potatoes should be very thick. Add up to 1/4 cup flour as needed. If it's too thin, it could separate in the oil.
- Transfer the mashed potatoes to a large gallon-size ziplock bag. Seal and roll out until a flat, even surface. Alternatively, you can roll out to a 1/2" thick rectangle on a baking pan lined with parchment paper.
- Freeze for 30 minutes. If making in advance, you can freeze up to the day prior.
- Use scissors to help remove the top portion of the ziplock bag, then use a kitchen knife to slice into 1/2″ thick strips.
- Heat up 3-4" of frying oil in a large skillet over medium high heat until glistening and hot. Line a baking rack or plate with paper towels.
- Once glistening, or the oil has reached 375F, work in small batches of 2-3 long fries at a time to fry until deeply golden, about 2-3 minutes. If you find the fries are falling apart, it's likely the oil is not staying hot enough.
- Use a slotted spoon to transfer the golden fries to the paper towel lined baking rack to drain excess oils.
- (Optional) Working in small batches, place the fries back in the frying oil for a second fry for 30-45 seconds for extra crunch.
- Garnish the fries with freshly chopped parsley and grated Parmesan to enjoy immediately!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Loved those recipe – my last batch or two started to fall apart after coming to room temp while the others cooked but still turned out great.. just smaller fries lol
Fries fell apart in the oil – disintegrated more like. Sadly didn’t work at all
Your oil likely wasn’t hot enough, you need to make sure it stays at 375. If you put too many in at once it won’t be able to get back to the temperature needed to fry them before they disintegrate.
The recipe says Yukon Gold in one area and Russet in another. Which one is it? Thanks.
Sorry for any confusion! You’ll want to use russet potatoes for best texture!