Japanese Long Fries

A healthier version of classic fries made with russet potatoes and potato starch for a delightful crunch, perfect for various diets such as low-calorie and gluten-free.

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Prep Time 15

Cook Time 20

Total Time 1 5

Servings: 4 servings

Course: Side Dish, Snack

Cuisine: Japanese

Calories: 180

Ingredients Method Notes

Ingredients

For the fries

1 lb russet potato Rich in starch, ideal for fluffy inside and crispy outside.
4-5 tbsp potato starch Acts as a binding agent, adding crunch.
2-3 tbsp milk Adds moisture; can use dairy or non-dairy.
1/2 tsp consomme powder (or chicken bouillon) Enhances flavor without adding significant calories.
1/4 tsp kosher salt Important for seasoning the fries.
1-2 cups oil, for frying Opt for healthier oils like avocado or olive.
to taste charred scallion miso garlic mayo (or any favorite dip) Dipping sauce enhances flavor.
to taste aonori (seaweed flakes) Adds umami flavor and color, gluten-free.

Method

Cook the Potatoes

Boil the russet potatoes in a large pot of water until fork-tender, about 20 minutes.

Mash and Make the Dough

Drain the potatoes and let them cool. Mash using a potato masher in a mixing bowl until smooth.
Mix in the potato starch, milk, consomme powder, and salt until well combined.

Shape and Chill

Shape the mixture into long cylindrical fries and place them on a baking sheet.
Cover and chill in the refrigerator for at least 30 minutes.

Notes

For a healthier option, consider using an air fryer. These fries hold well for meal prep and can be stored in an airtight container for up to 3 days.