These long fries are made from a mashed potato dough cut into strips and fried until golden and crispy on the outside, with a chewy interior unlike any regular fry.
WHY YOU'LL LOVE THIS RECIPE
The garlic water mixed into the dough means every single fry is seasoned through and through.
INGREDIENTS
This recipe mostly uses pantry staples. You need: Potatoes, Cornstarch, Salt, Black pepper, Garlic water, Oil, and a dipping sauce of choice
Peel the potatoes and cut them into chunks. Boil until very soft. Drain thoroughly and mash until completely smooth with absolutely no lumps remaining.
STEP 1: BOIL AND MASH POTATOES
Blend the garlic with a small splash of water until finely processed. Strain the mixture through a fine mesh sieve. Measure the amount needed and set aside.
STEP 2: MAKE THE GARLIC WATER
Add the cornstarch, salt, black pepper, and garlic water to the mashed potatoes. Mix thoroughly until a smooth, pliable dough forms.
STEP 3: FORM THE DOUGH
Transfer the dough to a large zip-top bag and roll it out into an even rectangle about ¼ inch thick. Refrigerate for 20 to 30 minutes, or until firm.
STEP 4: CHILL THE DOUGH
A few minutes before pulling the dough out of the fridge, heat oil in a large skillet or sauté pan over medium-high heat.
STEP 5: HEAT THE OIL
Once chilled and firm, remove the dough from the fridge or bag and cut it into thin strips, about ¼ inch wide.
STEP 6: CUT THE FRIES
Fry the potato strips in batches for 5 to 6 minutes, or until deeply golden brown and crispy throughout.
STEP 7: FRY IN BATCHES
Transfer the fried strips to a paper towel-lined plate to drain excess oil. Serve immediately while hot, alongside your favorite dipping sauce.
STEP 8: DRAIN AND SERVE
GET THE FULL RECIPE
Want the full ingredients list and pro tips? Click "learn more" or swipe up for the recipe.