Ingredients
For the Potato Dough
- 1 pound russet potatoes, peeled and cubed
- 4 to 5 tbsp cornstarch or potato starch
- 1/2 tsp salt
- 1/4 tsp chili flakes
- 1/2 tsp paprika
- Pinch garlic powder (optional)
For Frying
- 2 cups neutral oil such as canola or sunflower
To Serve
- Vegan mayo or spicy mayo
- Chopped fresh parsley
- Vegan parmesan (optional)
Instructions
- Prepare the Potato Dough: Peel and cube the russet potatoes. Boil or steam until very tender, then mash thoroughly until smooth. Mix in cornstarch or potato starch, salt, chili flakes, paprika, and optional garlic powder to form a dough that holds together but is not too sticky.
- Shape the Fries: Roll out the potato dough into long, thin sticks resembling traditional French fries. Make sure each fry is uniform in size for even cooking.
- Heat the Oil: Pour 2 cups of neutral oil like canola or sunflower into a deep frying pan or pot. Heat over medium-high heat until it reaches around 350°F (175°C), suitable for frying.
- Fry the Fries: Carefully place the shaped potato fries into the hot oil in batches to avoid overcrowding. Fry until they become golden brown and crispy on the outside, which should take about 3 to 5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Serve: Arrange the fries on a serving plate, sprinkle with chopped fresh parsley and vegan parmesan if using. Serve immediately with a side of vegan mayo or spicy mayo for dipping.
Notes
- Ensure the potatoes are well mashed for proper dough consistency.
- Do not overcrowd the frying oil to maintain oil temperature and crispiness.
- Adjust spices to taste; adding more chili flakes if you prefer spicier fries.
- You can substitute cornstarch with potato starch for a slightly different texture.
- Serve fries immediately after frying for the best crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Japanese
- Diet: Vegan
