March 8, 2026
Crispy Garlic Parmesan Japanese-Style Long Fries
Crispy Japanese Long Fries (aka Toro fries) are a popular street food known for their golden, crunchy exterior and fluffy center. This version is tossed with a buttery garlic-parmesan mixture! They’re the perfect side dish or a fun snack!
Table of Contents
why you’ll love this recipe jump to video step-by-step instructions tips and faqs more potato recipesCrispy Garlic Parmesan Japanese-Style Long Fries
Japanese long fries, (or long potato), are a popular street food snack found at Japanese food stalls and vendors. Unlike typical cut potatoes, they’re created using a mashed potato mixture that is formed into extra long fries, then fried in hot oil. The result is a unique, crunchy exterior with a soft, pillowy, chewy center.
If you know me, then you know I love all things potato! So when I saw Japanese Long Fries trending on all my socials (@okonomikitchen and @myflavourfuljourney recipes are just two of the many videos I was inspired by!), I knew I had to come up with my own adaptation. I wanted to give a subtle nod to California, so I decided to toss them in a buttery garlic-parmesan mixture loosely inspired by the garlic fries at Oracle Park. If you’re a fan of garlic fries and fried potatoes, you are going to love this recipe!
Why You’ll Love This Recipe:
- Crispy on the outside, perfectly flavorful and fluffy on the inside!
- They’re fun and impressive! These Japanese-Style Long Fries are fun to make, and even more fun to serve! Guests RAVE over their unique length, nostalgic flavor, and perfect texture!
- Perfect for sharing and dipping in all your favorite sauces!
- Affordable! I bet you probably already have most of the ingredients on hand, and the rest are pretty affordable and accessible pantry staples.
- Customizable! The toppings and varieties are endless! Go crazy with different dips too!
Step-by-Step Instructions
1. Boil the Potatoes and Make the Dough:
Place the cubed potatoes in a large pot and fill with enough cold water so that they’re covered by about an inch. Boil over high heat until the potatoes are fork-tender, 15 to 20 minutes. Drain the potatoes and place them in a mash until they are smooth with no lumps (I use a ricer, but a potato masher or fork will work as well). While to mashed potatoes are still warm, using your hands, mix in the cornstarch, garlic powder, salt, smoked paprika, and chili flakes. Continue to mix until a dough forms. If the dough seems too crumbly, add 1 tablespoon of milk at a time until a dough forms.
2. Spread and Refrigerate:
Place the potato dough onto a parchment paper-lined sheet and flatten into a rectangle that about ¼”-inch thick. Chill the dough in the refrigerator for 20 to 30 minutes. This helps form the dough, making cutting the fries easier.
3. Fry!
About 5 to 6 minutes before you take the potato dough out of the refrigerator, heat the oil in a large sauté pan over medium-high heat. Using a sharp knife, cut the dough into ¼”- wide strips. When the oil is hot, fry the strips in batches until golden and crispy, 5 to 6 minutes. Place a on a paper-towel lined plate to quickly drain excess oil then transfer the hot fries to a large, shallow pan.
4. Toss in the Buttery Garlic-Parmesan:
Meanwhile, quickly mix the ingredients for the garlic-parmesan butter in small bowl. Pour the garlic-parmesan butter over the hot fries and gently toss to combine.
5. Enjoy!
Serve immediately with a sprinkle of parsley and parmesan, and a side of the garlic aioli, and enjoy!
Tips and FAQs
- Use russet potatoes: Russet potatoes have a higher starch content over other potatoes, resulting in crispier fries.
- Make a smooth potato dough: Mix the potato dough while the potatoes are still warm! They combine better with the starch and prevent lumps.
- Adjust the dough texture: the potato dough should be pliable enough that it hold together easily when you squeeze it, but it shouldn’t stick to your hands. If it seems too wet, add more cornstarch. If it seems too dry, add more milk.
- Keep the oil at the right temperature: The ideal frying temperature is 350–360°F (175–180°C). If the temperature is too low, the fries will be soggy and overly oily. If it’s too hot, they’ll burn on the outside before fully cooking on the inside.
Why are my fries breaking in the oil?
There could be a couple reasons for this!
- Dough too soft: add more cornstarch, 1 tablespoon at a time, until you reach a dough-like consistency
- Cooking oil temperature too low: if the temperature of your cooking oil is too low, the fries will be soggy and overly oily.
Can I freeze the potato dough?
Yes! after you’ve shaped the fries, line a baking sheet with parchment paper and place the fries on the tray, making sure to leave space between fries. Place the tray in the freezer for 1-3 hours, until the fries are solid. Transfer the frozen fries to a freezer bag and freeze for up to 2 months.
Can I make the dough ahead of time?
Yes! You can make the potato dough up to 24 hours ahead of time before frying (see freezing instructions above if plan on freezing).
Love These Japanese-Style Long Fries? Try These Recipes Featuring Potatoes Next!
If you give these Crispy Japanese-Style Long Fries a try and enjoy ‘em, let me know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Crispy Garlic Parmesan Japanese-Style Long Fries
Ingredients
Japanese Long Fries
- 1 pound (455g) russet potatoes, peeled and quartered
- 4 tablespoons (35g) cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon red chili flakes, optional
- 1-3 tablespoons non-dairy milk
- 2 cups of neutral oil, for frying
Garlic Parmesan Butter:
- 6 tablespoons vegan butter, melted
- ½ cup grated vegan parmesan, plus more for garnish, optional
- ¼ cup fresh minced parsley, plus more for garnish
- ¼ cup fresh minced garlic cloves
- ½ teaspoon red chili flakes, optional
Roasted Garlic Aioli (Optional):
- ½ cup vegan mayonnaise
- 1 whole head of roasted garlic
- 2 tablespoons fresh lemon juice
- Salt and pepper, to taste
Instructions
- Place the cubed potatoes in a large pot and fill with enough cold water so that they’re covered by about an inch.
- Boil over high heat until the potatoes are fork-tender, 15 to 20 minutes.
- Drain the potatoes and place them in a mash until they are smooth with no lumps (I use a ricer, but a potato masher or fork will work as well).
- While to mashed potatoes are still warm, using your hands, mix in the cornstarch, garlic powder, salt, smoked paprika, and chili flakes.
- Continue to mix until a dough forms. If the dough seems too crumbly, add 1 tablespoon of milk at a time until a dough forms.
- Place the potato dough onto a parchment paper-lined sheet and flatten into a rectangle that about ¼”-inch thick.
- Chill the dough in the refrigerator for 20 to 30 minutes. This helps form the dough, making cutting the fries easier.
- About 5-6 minutes before you take the potato dough out of the refrigerator, heat the oil in a large sauté pan over medium-high heat.
- Using a sharp knife, cut the dough into ¼”- wide strips.
- When the oil is hot, fry the strips in batches until golden and crispy, 5 to 6 minutes.
- Place a on a paper-towel lined plate to quickly drain excess oil then transfer the hot fries to a large, shallow pan.
- Meanwhile, quickly mix the ingredients for the garlic-parmesan butter in small bowl.
- If making the garlic aioli, pulse its ingredients in a small blender until smooth. Taste and adjust seasonings, if necessary. Set aside.
- Pour the garlic-parmesan butter over the hot fries and gently toss to combine.
- Serve immediately with a sprinkle of parsley and parmesan, and a side of the garlic aioli, and enjoy!
