Crispy Japanese Long Fries

These crispy Japanese long fries are a viral recipe that delivers. They're made from just a mashed potato and cornstarch dough cut into thin strips and fried until golden and crispy on the outside, with a soft, chewy interior. They're garlicky, perfectly seasoned, and unlike any regular fry. Easily one of the most addictive things you can make with just a few potatoes.

Why These Japanese Long Fries Work

I kept seeing these long fries all over social media and finally got around to making them. I love French fries and this version looked so crispy, and I was intrigued how they're made with just two main ingredients. After making them myself, I can confirm they work, and I get the hype.

What makes these long French fries different is the dough. Instead of cutting fries straight from a potato, you boil and mash the potatoes, mix them with cornstarch and seasonings, then roll the dough out, chill it, and slice it into thin strips before frying. That’s what gives them that crispy outside and soft, chewy center that regular fries don’t have. The garlic flavor runs through the whole fry too, which makes them really good on their own and even better dipped in something like fry sauce or yum yum sauce. If you like potato recipes with a little more texture and crunch, these are absolutely worth trying.

Ingredients

• 4 large potatoes
• 7 to 8 tablespoon cornstarch (or enough to form a soft, non-sticky dough)
• 1 tablespoon salt
• 2 teaspoon black pepper
• ⅛ cup garlic water (made by squeezing the liquid from finely chopped garlic)
• Oil, for frying
• Dipping sauce of choice, for serving

How to Make Japanese Long Fries

Step 1: Boil and Mash the Potatoes

Peel the potatoes and cut them into chunks. Boil until very soft, a fork should slide through with no resistance.

Drain thoroughly and mash until completely smooth with absolutely no lumps remaining. Any lumps left in the mash will create weak spots in the dough and cause your fries to break apart while frying.

Step 2: Make the Garlic Water

Blend the garlic with a small splash of water until finely processed. Strain the mixture through a fine mesh sieve or squeeze it through a clean kitchen towel to extract just the liquid, leaving the solid garlic bits behind. Measure out the amount needed and set aside. This garlic-infused water is what delivers that deep garlic flavor throughout the dough without leaving chunky bits in the texture.

Step 3: Form the Dough

Add the cornstarch, salt, black pepper, and garlic water to the mashed potatoes. Mix thoroughly until a smooth, pliable dough forms. The dough should be soft, slightly elastic, and no longer sticky to the touch. If it still feels too tacky, add a little more cornstarch a tablespoon at a time until it reaches the right consistency.

Step 4: Chill the Dough

Transfer the dough to a large zip-top bag and roll it out into an even rectangle about ¼ inch thick, right inside the bag. Alternatively, press it directly into a parchment-lined baking tray to the same thickness. Refrigerate for 20-30 minutes, or until firm. This chilling step is essential. A firm dough cuts much more cleanly into uniform strips than a soft, warm dough.

Step 5: Heat the Oil

A few minutes before pulling the dough out of the fridge, heat oil in a large skillet or sauté pan over medium-high heat. Getting the oil up to temperature before the dough is cut means you can start frying right away rather than letting the cut strips sit and soften.

Step 6: Cut the Fries

Once chilled and firm, remove the dough from the fridge or bag and cut it into thin strips, about ¼ inch wide. If the dough feels sticky as you cut, lightly flour your knife between cuts to keep things clean and prevent sticking.

Step 7: Fry in Batches

Fry the potato strips in batches for 5-6 minutes, or until deeply golden brown and crispy throughout. Avoid overcrowding the pan, as too many fries at once drops the oil temperature and produces a softer, greasier result rather than that signature crisp.

Step 8: Drain and Serve

Transfer the fried strips to a paper towel-lined plate to drain excess oil. Serve immediately while hot, alongside your favorite dipping sauce.

Pro Tips for the Best Japanese Long Fries

Mash the potatoes until completely smooth. Any remaining lumps create weak points in the dough that can cause fries to break apart in the hot oil. Take the extra few minutes to mash thoroughly, or use a potato ricer for the smoothest possible result.

Don't skip the chilling step. A firm, chilled dough holds its shape and cuts into clean, even strips. Skipping this step or rushing it means a softer dough that's difficult to slice and prone to sticking and tearing.

Add cornstarch gradually. Every batch of potatoes has slightly different moisture content, so the exact amount of cornstarch needed can vary. Start with 7 tablespoons and add more a tablespoon at a time until the dough is soft, pliable, and no longer sticky.

Cut your strips as uniformly as possible. Even-width strips fry at the same rate, giving you consistent color and crispiness across the whole batch. Take your time with the cutting step rather than rushing through it.

Don't overcrowd the frying pan. Crowding drops the oil temperature significantly and produces fries that are pale and greasy rather than deeply golden and crisp. Fry in smaller batches and let the oil come back up to temperature between rounds.

Serve immediately. Like most fried foods, these long fries are at their absolute crispiest the moment they come out of the oil. Have your dipping sauce ready to go before you start frying so you can serve them hot.

Recipe Variations

Add furikake. Sprinkle it over the fries right after frying for extra salt, sesame flavor, and a little umami.

Make them spicy. Add a pinch of cayenne or chili powder to the dough if you want a little heat built into the fries.

Switch up the dip. These are really good with In-N-Out sauce, oyster sauce, spicy mayo, Japanese BBQ sauce, or even ketchup.

Try the air fryer. Spray the strips well with cooking spray and air fry at 400°F for 10-12 minutes, flipping halfway through, for a lighter version.

Add cheese powder. Toss the hot fries with a little cheese powder right after frying if you want a cheesy version.

How to Store Long French Fries

These long fries are best eaten immediately while hot and crispy, since they lose their signature crunch fairly quickly once they cool. That long shape actually works against them here, since more surface area means they soften faster than a regular cut fry.

To store leftovers. Keep them in an airtight container in the refrigerator for up to 2 days.

To reheat. Use the air fryer or oven at 375°F for several minutes to help bring the crispiness back. The microwave is not recommended, since it leaves them soft instead of crisp and undoes the whole point of making them this way in the first place.

Japanese Long Fries FAQs

What are Japanese long fries made of?

Japanese long fries are made from mashed potatoes mixed with cornstarch and garlic water, rather than cut from whole potatoes like a traditional fry. That mashed potato base is what gives them their long, thin, almost noodle-like shape and that distinct chewy-crispy texture once fried.

Why use garlic water instead of fresh minced garlic?

Garlic water gives you all the flavor of fresh garlic without any small bits that could burn in the hot oil or create lumps in the dough. Straining it through a fine mesh sieve or kitchen towel keeps the dough completely smooth, which is essential for getting clean, even strips later.

Why do I need to chill the dough before frying?

Chilling the dough for 20-30 minutes firms it up enough to slice into clean, even strips. Skipping this step leaves the dough too soft and sticky to cut properly, and the strips are far more likely to fall apart the moment they hit the hot oil.

Why is my potato dough too sticky to work with?

This usually means there is too much moisture left in the mashed potatoes, often from not draining them thoroughly enough after boiling. Add a little extra cornstarch a tablespoon at a time until the dough becomes smooth, elastic, and no longer sticky to the touch.

Can I bake these instead of frying them?

Frying is what gives these their signature crispy exterior, since baking will not produce the same texture on a potato starch based dough like this. If you want a lighter version, try the air fryer instead. Lightly spray the cut strips with oil and air fry at 375°F, checking for color and crispness every few minutes.

What is the best oil for frying long fries?

A neutral oil with a high smoke point works best, such as vegetable, canola, or avocado oil. Avoid olive oil, since its lower smoke point can cause it to smoke and burn before the fries turn golden.

How do I keep the strips from sticking together while cutting?

If the dough feels sticky while slicing, lightly flour your knife between cuts. Cutting straight down through chilled dough rather than dragging the knife also helps keep each strip clean and separate.

Why do my fries fall apart in the oil?

This is almost always a sign the dough wasn't chilled long enough or there wasn't enough cornstarch to bind everything together. Make sure the dough feels firm to the touch before cutting and fry only after it has fully chilled.

What sauce goes best with Japanese long fries?

They are great with almost any dipping sauce, but a spicy mayo, garlic aioli, or a soy and chili oil blend all complement the mild potato flavor especially well, since the fries themselves are seasoned simply with just salt, pepper, and garlic.

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