Crispy Long Fries
Description
These Crispy Long Fries are everything you love about classic fries, but even more fun to eat. Made from seasoned mashed potatoes, they're rolled, sliced into long strips, and fried until beautifully golden and crunchy. The outside develops an irresistible crispness while the inside stays light, fluffy, and packed with potato flavor. They're perfect for serving as a snack, appetizer, or side dish, and pair wonderfully with your favorite dipping sauces. Once you try them, regular fries may not seem nearly as exciting.
Ingredients
Instructions
- Wash, peel, and cut the potatoes into large chunks. Place them in a pot of salted water and bring to a boil. Cook for 8-10 minutes, or until the potatoes are fork-tender and easily break apart when pierced.
- Drain the potatoes thoroughly and return them to the warm pot for 1–2 minutes to help remove excess moisture. Mash until completely smooth with no lumps remaining.
- Add the cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly until a smooth dough forms. The mixture should hold together easily without feeling sticky. If needed, add a little more cornstarch.
- Place the dough between two sheets of parchment paper and roll it into a rectangle about ¼ inch thick. Transfer to a baking sheet or cutting board and freeze for 30 minutes or until firm.
- Remove the chilled dough from the freezer and use a sharp knife or pizza cutter to slice it into long, thin fry-shaped strips. Handle gently to maintain their shape.
- Heat oil in a deep skillet or pot to 350°F (175°C). Carefully lower the fries into the hot oil in small batches. Avoid overcrowding the pan. For the first minute, do not stir or move them, as this helps them hold their shape and prevents breaking.
- Continue frying for 4–6 minutes, turning occasionally once they've firmed up, until all sides are golden brown and crispy.
- Transfer the fries to a wire rack to drain excess oil. Sprinkle with additional salt while still hot if desired.
- Serve immediately with your favorite dipping sauce and enjoy.
Note
• Mash the potatoes until completely smooth for the best texture.
• Removing excess moisture from the potatoes helps create crispier fries.
• Freezing the dough makes slicing and handling much easier.
• Do not skip the chilling step or the fries may fall apart during frying.
• Let the fries cook undisturbed for the first minute in the oil.
• A wire rack keeps them crispier than paper towels after frying. Serve immediately for the best crunch and texture.
