Crunchy Japanese Long Fries with Garlic Mayo Parmesan Sauce

• tổng thời gian: 52 minutes

Nguyên liệu

3–4 big potatoes

80–100 g cornstarch (about 6–7 tbsp)

Seasoning :

1 tsp onion powder

1 tsp garlic powder

1 tsp dried parsley

1 tsp salt

2 tsp paprika powder

2 tsp black pepper

Garlic mayo sauce (aioli):

4 tbsp Mayo

1 tbsp Garlic powder

1 tbsp Onion powder

Parsley

1 tsp Lemon juice

1 tsp Olive oil

On top : parmesan, parlsey, and garlic mayo

Hướng dẫn

Peel and boil potatoes for 20–25 mins until soft.

Mash them until smooth.

Add all seasonings + cornstarch. Mix well.

Transfer into an ice bag (or piping bag).

Let it chill in the fridge for 30 mins.

Cut into long rectangle shapes, then cut in half.

Deep fry in hot oil until golden and crispy.

Tip: If they break while frying, gently lift with a spatula to keep the shape!