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Golden‑brown Japanese‑style long fries tossed in garlic‑parmesan butter, sprinkled with fresh parsley and a side of garlic aioli.

Crispy Garlic Parmesan Japanese-Style Long Fries

Ashley
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!
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Prep Time 1 hour
Cook Time 15 minutes
Course Appetizer, Side Dish, Snack
Servings 16 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!

Video

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