Description
Deliciously crispy and golden fries made from starchy potatoes with a light dusting of cornstarch for an ultra-crisp outer shell.
Ingredients
Scale
- 4 large potatoes (Yukon Gold or russet)
- 2 tablespoons cornstarch
- 1 teaspoon fine salt
- Oil for frying (neutral, high smoke-point, about 2–3 inches or 5–7 cm in a pot)
- Optional: garlic powder, smoked paprika, shichimi togarashi, toasted sesame seeds, fresh parsley or green onion, nori flakes
Instructions
- Choose and prep your potatoes by washing and optionally peeling them, then cut into long, thin strips.
- Rinse the cut potato strips in cold water until the water turns clear to remove excess starch.
- Dry the potato strips thoroughly using kitchen towels.
- Toss the dried strips with cornstarch and salt in a bowl until evenly coated.
- Heat the oil in a pot to 350°F (175°C).
- Fry the coated strips in small batches for 5–7 minutes until golden and crisp.
- Drain the fries on a paper towel-lined cooling rack and season while hot.
- Serve immediately with your favorite dipping sauces.
Notes
For best results, ensure fries are dry before frying to avoid splattering and achieve perfect crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: fries, crispy, snack, potatoes, Japanese recipe