JAPANESE LONG FRIES WITH CHILI CRISP GARLIC AIOLI

Servings: 2–3 Prep Time: 30 min Cook Time: 35–40 min

Crispy, golden, and wildly snackable. These Japanese-style long fries are made from ultra-tender potatoes mashed into a soft dough, rolled thin, and cut into long irregular strips before frying until blistered and crisp. Finished with parmesan, parsley, and salt — and dipped into a creamy roasted garlic chili crisp aioli — they hit savory, spicy, and rich all at once.

INGREDIENTS

FOR THE JAPANESE LONG FRIES

3 large russet potatoes
Salt to taste
Black pepper to taste

¾–1 cup cornstarch (enough to form a soft dough)
½ tsp Kashmiri chili powder
½ tsp garlic powder

Neutral oil (for frying)

FOR FINISHING:
Grated parmesan
Finely chopped parsley
Salt to taste

FOR THE ROASTED GARLIC CHILI CRISP AIOLI

1 whole garlic head
Neutral oil (for roasting)
Salt + pepper to taste

½ cup mayo
2 tbsp buttermilk
1 tbsp Yo Amma Indian Chili Crisp
1 tbsp grated parmesan
1 tbsp finely chopped parsley
1 tsp lemon juice
Salt + pepper to taste

HOW TO MAKE IT

BOIL THE POTATOES

Peel potatoes and boil in well-salted water for 15–20 minutes, until extremely tender (they should break apart easily when pressed). Drain well and mash completely smooth with no lumps.

ROAST THE GARLIC

Slice the top off a whole garlic head. Drizzle lightly with neutral oil and season with salt and pepper.

Oven: Wrap loosely in foil and roast at 400°F (205°C) for 35–40 minutes until soft and golden.
Air Fryer: Roast at 400°F for about 12 minutes until tender.

Cool slightly, then squeeze the cloves directly into a bowl for the aioli.

MAKE THE POTATO DOUGH

While potatoes are still warm, mix in salt, black pepper, Kashmiri chili powder, garlic powder, and ¾ cup cornstarch. Add more cornstarch as needed until a soft, workable dough forms.

(No oil needed.)

ROLL & CUT

Transfer dough into a zip-top bag and roll into a thin sheet (about ¼ inch thick).
Cut open the bag and slice into long, slightly irregular fry shapes.

FRY

Heat neutral oil to 350–360°F (175–182°C). Fry in batches until golden, crisp, and lightly blistered, about 3–4 minutes. Transfer to a rack or paper towels.

SEASON

While hot, toss fries with parmesan, parsley, and salt to taste.

MAKE THE AIOLI

Mash roasted garlic into a smooth paste.
Mix with mayo, buttermilk, Yo Amma Indian Chili Crisp, parmesan, parsley, lemon juice, salt, and pepper until creamy and balanced.

Taste and adjust seasoning.