Crispy Japanese Long Fries ロングポテト

Crispy Japanese Long Fries are a popular street food snack with a golden, crunchy exterior and soft, chewy potato center. Learn how to make Japanese long potato fries at home with just a few simple ingredients—they’re perfect as a snack, appetizer, or side dish!

Every summer when we went to Japan, my grandma, who was huge on potatoes, would always order fries whenever we went out to eat. One of her favorites were Japanese Long Fries. I remember grabbing them at summer festivals, weaving through rows of yatai, or from a little shop in Harajuku (sadly no longer there) that served them with mentaiko mayo and melty cheese. I’m not sure if they’re having a moment on social media right now, but I’ve seen them pop up recently and instantly started craving them. I can’t lie — these take a bit more time and effort than regular fries, but they’re absolutely worth it. Eating those long, crispy, slightly chewy fries still takes me right back to those summer trips with her.

What Are Japanese Long Potato Fries?

Japanese Long Fries, known locally as long potato (ロングポテト), are a popular street food snack in Japan that you’ll find not only at lively yatai festival stalls but also at specialty shops dedicated to making them. Unlike regular French fries, these extra-long fries are made from a smooth potato dough rather than sliced potatoes. The dough is pressed through a machine that looks like a large potato ricer with wide holes, then dropped directly into hot oil—similar to funnel cakes—until golden and crispy. The result is a fun, oversized fry with a crunchy exterior and a soft, slightly chewy potato center.

Choosing the Right Potatoes for Crispy Fries

For this mashed potato fries recipe, russet potatoes are the ideal choice. Here’s why:

1. High Starch Content: Russets have more starch and less moisture than waxy potatoes. This allows them to mash smoothly and crisp up beautifully when fried.
2. Texture: High-starch potatoes produce fries that are fluffy inside, while maintaining a golden, crunchy exterior. This is why they’re the preferred potato for French fries worldwide.
3. Consistency: Russets absorb starch and form a dough that’s easy to handle, which is essential for creating the long, uniform fries in this recipe.

Other potato types, like Yukon Gold or red potatoes, can be used but will yield a denser, less crisp fry. For best results, stick with russet or another starchy variety.

Why Potato Starch?

My recipe calls for potato starch, which plays a crucial role in achieving the signature texture of Japanese Long Fries. Potato starch differs from other common starches like corn starch or tapioca starch in several ways:

• Potato Starch: Produces a chewy, slightly elastic interior while helping create a crisp exterior when fried. It absorbs moisture from the potatoes evenly, which is key for the right dough consistency.
• Corn Starch: Can make fries too dry or powdery when used alone, and it doesn’t give the same elasticity as potato starch.
• Tapioca Starch: Offers chewiness but can make the fries gummy if overused and doesn’t crisp as well on the outside.

Using potato starch ensures the fries hold their shape, crisp up nicely, and maintain that slightly chewy bite that makes Japanese Long Fries special.

Recommended Oils for Frying Potatoes

For the best results, use neutral oils with a high smoke point:

• Canola Oil – Clean flavor and high smoke point makes it ideal for deep-frying.
• Vegetable Oil – Affordable and stable at high temperatures.
• Sunflower Oil – Neutral taste and great for achieving an even golden fry.

These oils are preferred because they can handle the high frying temperatures required for crispness without imparting extra flavor or burning. Oils like olive oil or butter have lower smoke points and can create off-flavors or bitter notes when frying at high heat.

How to Make Crispy Japanese Long Fries

Sentence before giving a breif overview of how to make the dish

1. Cook the potato: Poke the potatoes with a fork all around, wrap in wet paper towel and microwave 2–3 min per side until soft. While still hot, carefully peel off the skin.
2. Make the potato dough: Mash hot potatoes until smooth. Mix in potato starch, milk, consomme, and salt. Adjust dough by addimg milk if too dry, starch if too wet. Dough should feel like playdough—pliable but holds together.
3. Shape and chill: Roll dough into a rectangle (~22×16 cm, 0.8–1 cm thick). Refrigerate 45–60 min or freeze for 30 minutes. Slice into 0.8–1 cm strips.
   • Freeze for 15–30 minutes after slicing if the fries are too fragile to handle.
4. Fry the fries: Heat 1-2 inchs of neutral oil to 375°F (190°C). Fry 3–6 strips at a time until golden and crisp while flipping for even frying. Drain on a wire rack.

A note on frying temperature

• Lower temperature (340–350°F / 170–175°C): Creates fries with a thin, crisp exterior and a moist, chewy interior, similar to potato mochi.
• Higher temperature (375–390°F / 190–198°C): Cooks off more moisture, producing an extra-crunchy exterior with a lighter, fluffier interior that still retains a bit of chew.

VIDEO: Watch How to Make It

Serving Suggestions

Japanese Long Fries are versatile and can be paired in many ways:

• Seasonings: Sprinkle with aonori, garlic powder, or seasoned salt.
• Dipping sauces: Aside from ketchup, try auora sauce, charred scallion miso garlic mayo, soy caramel togarashi mayo, spicy mayo, or truffle mayo.
• Okonomiyaki-style: Drizzle with okonomiyaki sauce, Kewpie mayo, and top with katsuobushi, scallions, and aonori.
• Pairings: Serve alongside steak, burgers, or grilled vegetables.

How to Store and Reheat Leftovers

• Make ahead: Prepare dough, slice, and freeze on a tray dusted with potato starch. Once frozen, transfer to a container to prevent sticking.
• Reheating: Best enjoyed fresh, but leftover fries can be kept in the fridge for up to 2 days. Reheat in an air fryer or oven at 350°F (175°C) for 5–7 minutes to restore crispness.

Recipe FAQ

More Potato Recipes

• Japanese Potato Salad
• Korokke (Japanese Potato Croquette)
• Potato Mochi

Enjoy! If you make this Crispy Japanese Long Fries recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

Japanese Long Fries

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5 from 3 reviews

• Author: Lisa Kitahara
• Total Time: 40 minutes
• Yield: 16 fries
• Diet: Vegan

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Description

Crispy Japanese Long Fries are a popular street food snack with a golden, crunchy exterior and soft, chewy potato center. Learn how to make Japanese long potato fries at home with just a few simple ingredients—they’re perfect as a snack, appetizer, or side dish!

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Ingredients

Units USM

Potato dough

• 1 lb (450 g) russet potato
• 4–5 tbsp (40–50 g) potato starch
• 2–3 tbsp (30–45 ml) milk
• 1/2 tsp consomme powder (or chicken bouillon)
• 1/4 tsp kosher salt
• 1–2 cups of oil, for frying

Optional toppings/serving

• Charred scallion miso garlic mayo (or any favorite dip)
• Aonori (seaweed flakes)

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Instructions

Step 1: Cook the potatoes

Russet potatoes are best for this recipe since they’re starchy and mash smoothly. There are three ways to cook them:

• Microwave:
  1. Scrub the potato and poke a few holes with a fork.
  2. Wrap in a damp paper towel and microwave on high for 2–3 minutes.
  3. Flip and cook another 2–3 minutes, until soft when pressed.
  4. Peel off the skin while still hot (use a towel to protect your hands).
• Oven-baked:
  1. Preheat oven to 400°F (200°C).
  2. Scrub, poke with a fork, and bake directly on the oven rack or on a tray for 45–60 minutes, until tender.
  3. Let cool slightly, then peel.
• Boiled:
  1. Peel and cut into large chunks.
  2. Place in cold water, bring to a boil, and cook 15–20 minutes, until fork tender.
  3. Drain well. To dry the potatoes, return them to the pot and heat over medium-low for 1–2 minutes, stirring until excess moisture evaporates.

Step 2: Mash and make the dough

1. Mash the hot potato until completely smooth (a ricer works great, but a masher or fork also works).
2. Add 4 tbsp potato starch, 2 tbsp milk, consomme powder, and salt. Mix with a spatula until it comes together.
3. Adjust consistency:
   • If the dough feels dry and crumbly, add a small splash of milk.
   • If it’s wet or sticky, add more potato starch.
   • The texture should be like playdough: pliable, holds together when squeezed, and doesn’t stick to your hands.
   • Note: The more starch you add, the chewier the inside will be.

Step 3: Shape and chill

1. Place dough between two sheets of plastic wrap and roll into a rectangle about 22×16 cm and 8–10 mm thick.
2. Refrigerate for 45–60 minutes to firm up.
3. Slice into strips about 0.8–1 cm wide using a sharp knife or pizza cutter. Wipe the blade between cuts for cleaner edges.
   • The strips are fragile at this stage. If you have time, freeze them for 15–30 minutes before frying to make handling easier.
   • If frying immediately, carefully lift strips with a spatula or cut parchment into sections with 3–6 strips and lower the parchment directly into the oil.

Step 4: Fry until golden

1. Heat at least 1 inch of neutral oil in a wide, heavy-bottomed pot to 375°F (190°C).
   • If frying frozen strips, preheat slightly hotter (around 385-390°F / 196-198°C) since the oil temp will drop.
2. Fry 3–6 strips at a time, depending on the size of your pot, without overcrowding.
3. Cook until the bottoms are golden, then gently flip. Fry until both sides are deeply golden and crisp, about 3–5 minutes total.
4. Use a slotted spoon to transfer fries onto a wire rack (better than paper towels, which make them soggy). Repeat with remaining strips, keeping oil temp steady.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: American, Japanese

Nutrition

• Serving Size: 1 recipe
• Calories: 739
• Sugar: 5.9
• Sodium: 1239 mg
• Fat: 23
• Saturated Fat: 4
• Unsaturated Fat: 19
• Trans Fat: 0.3
• Carbohydrates: 123.8
• Fiber: 7.3
• Protein: 10.7