Crunchy Japanese Long Fries with Garlic Parmesan Mayo

Ingredients

• 3–4 big potatoes
• 80–100 g cornstarch (about 6–7 tbsp)

Seasoning

• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp salt
• 2 tsp paprika
• 2 tsp black pepper

Garlic Mayo Sauce (Aioli)

• 4 tbsp mayo
• 1 tbsp garlic powder
• 1 tbsp onion powder
• parsley
• 1 tsp lemon juice
• 1 tsp olive oil

To Serve

• parmesan
• parsley
• garlic mayo

Directions

• Peel and boil the potatoes for 20–25 minutes until soft.
• Mash them until smooth.
• Add all the seasonings and the cornstarch. Mix well.
• Transfer the mash into a zip-top bag (or piping bag).
• Chill in the fridge for 30 minutes.
• Cut into long rectangles, then cut those in half.
• Deep fry in hot oil until golden and crispy. If a fry breaks while frying, gently lift with a spatula to keep the shape.

From AYLIN ELMA on Instagram.