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These Japanese Long Fries are a street food known as Toro Fries in Japan. They are crispy on the outside, pillowy soft on the inside and the seasoning is on point! They’ve become a viral trend and when I saw them, I knew I HAD to try them. You take a seasoned mashed potato dough cut up into fries and then fry them to golden perfection – the combination is amazing! When you dip these perfectly seasoned fries into your homemade caramelized shallot mayo, you can forget about being happy with a regular French fry recipe ever again!
Table of Contents
Why You’ll Love Japanese Long Fries
These Japanese Long Fries and so crispy on the outside, fluffy on the inside and seasoned all the way through! Just imagine regular French fries, a recipe we already know and love, and then elevate it to something else entirely! Yes, these are high effort, but they are VERY high reward. These homemade seasoned fries will be the first things on your plate to go!
Prep Like a Pro
Gather
- Kosher Salt: to taste
- Cornstarch: ⅓ cup
- Onion Powder: 1½ tsp
- Smoked Paprika: 1½ tsp
- Chipotle Powder: 1 tsp
- White Pepper: ½ tsp
- Garlic Powder: 1 tsp
- Grapeseed Oil: for frying
- Balsamic Vinegar: 1 tbsp
- Butter: ½ tbsp
- Japanese Mayo: ⅓ cup
- Dijon Mustard: 2 tsp
- Honey: 1 tsp
- White Pepper: ¼ tsp
Chop and Grate
- Russet Potatoes: 3 lb, peeled and cut into 1-inch cubes
- Gruyere: freshly grated, for topping
- Chives: chopped, for topping
- Parsley: chopped, for topping
- Shallots: 4 large, thinly sliced
- Tarragon: ½ tbsp, fresh, rough chop
- Chives: 2 tbsp, rough chop
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🔥Chef Nadia’s Tip🔥
Make sure you add your potatoes into the water cold. I know you usually add the potatoes once it’s boiling, but doing it this way allows the heat to penetrate the potatoes slowly and uniformly for more even cooking. It also removes more of the starch, which will give you the crispiest Japanese Long Fries.
Substitutions and Variations
- Substitutions
- Russet Potatoes → Russets are classic, but Yukon will also work.
- Grapeseed Oil → You can use any neutral high heat-point oil that you would like instead of the grapeseed oil.
- Japanese Mayo → Feel free to use regular mayonnaise as opposed to Kewpie mayo. If you want to try making your own Japanese mayo (Kewpie mayo) for these long fries, try adding a splash of rice vinegar and a pinch of sugar to regular mayo.
- Caramelized Shallot Mayo → Other popular dipping sauces for Japanese Long Fries are Kewpie mayo and sriracha or a garlic mayo parm. You can always just dip these seasoned fries in ketchup like you would a regular French fry.
- Variations
- Loaded Long Fries → Load these fries up with bacon bits, chopped jalapeno and then dollop the caramelized shallot mayo all over it.
- Cheesy Pull-Apart Fries → Once the fries are cooked, layer them with fries, cheese, fries cheese and them in the oven till the cheese is melted for a cheesy pop.
The Perfect Pairings
Pair these Japanese Long Fries with a bright, crisp Cucumbertini. For your main, a Cheesy Jalapeño Smash Burger and swap your regular homemade French fries recipe with these better seasoned long fries 😉! A nice side Butter Lettuce Salad would pair great. Finish off your night with caramelized Amaretto Peaches.
Japanese Long Fries: Questions Answered
Yes, you can make the entire mashed potato mixture, press it into the baking sheet and refrigerate it up to 24 hours ahead of time – you will want to wait to fry till right beforehand for the best texture, though.
You can, but they will not be as crispy. Make sure you brush them with oil and bake at 425°F, flipping halfway through till they’re golden and crispy.
In the oven is best! Heat the oven to 400°F and set the fries on a wire rack inside of a baking sheet. Heat for about 8-10 minutes and then flip halfway through, till warmed thoroughly.
If you don’t have a potato ricer, you can just make your mashed potatoes the way you normally do. Try your best to not have many chunks, but it will work with any mashed potato.
Japanese Long Fries with Caramelized Shallot Mayo
Equipment
- 2 large pots
- strainer
- large bowl
- baking sheet
- parchment paper
- pan
- Bowl
- immersion blender
- spatula
- cooling rack
Ingredients
Fries
- 3 lb russet potatoes, about 4 large
- salt, for water
- ⅓ cup cornstarch
- 1½ tsp onion powder
- 1½ tsp smoked paprika
- 1 tsp chipotle powder
- ½ tsp white pepper
- 1 tsp garlic powder
- kosher salt, to taste
- grapeseed oil, for frying
- gruyere, freshly grated, for topping
- chives, chopped, for topping
- parsley, chopped, for topping
Caramelized Shallot Sauce
- 4 large shallots, thinly sliced
- 1 drizzle oil, for frying
- 1 tbsp balsamic vinegar
- salt, to taste
- ½ tbsp butter
- ⅓ cup Japanese mayo
- 2 tsp dijon mustard
- 1 tsp honey
- ¼ tsp white pepper
- ½ tbsp fresh tarragon, rough chop
- 2 tbsp fresh chives, rough chop
Instructions
- Cook the Potatoes: Peel the potatoes and cut them into 1½ inch chunks. Place in a large pot, cover with cold salted water, and bring to a boil. Cook until knife tender, about 25 minutes total. Drain, and then let them steam-dry in the strainer for 15 minutes.
- Press and Season: Rice the potatoes into a large bowl and then mix in the corn starch, onion powder, smoked paprika, chipotle powder, white pepper, garlic powder and salt.
- In a baking sheet, place a piece of parchment paper. Spread the potatoes evenly on the baking sheet and top with another piece of parchment paper. Smooth them out with a rolling pin. Let them cool for 15 minutes on your counter and then place in the fridge, covered for another 15 minutes.
- Make the Sauce: While that cools, preheat a pan for 2 minutes on medium and add your shallots with a touch of olive oil. Cook on medium heat, stirring often. Add 1-2 tbsp of water as needed. After 20 minutes, add in the balsamic, salt and butter. Cook for another 10-15 minutes, adding water when necessary.
- Transfer the shallots to a bowl and add mayo, mustard, honey, pepper, tarragon and chives to a bowl. Blend with an immersion blender. Taste and adjust for salt.
- Heat the oil: In a large pot, heat up your oil until it reaches 365℉-375°F.
- Cut and Fry: Remove potatoes from the fridge and transfer, along with the bottom piece of parchment paper, onto a cutting board. Slice into long fries and then slice in half down the middle, or you can keep long. I like them a bit shorter.
- Using a spatula, carefully lift the fries and slide them into the preheated oil. Fry in batches until golden, moving them gently around with chopsticks or a spatula to prevent them from sticking together. Remove and let them rest on a cooling rack so they don’t steam and become soggy.
- Serve: Top with freshly grated gruyere, parsley, chives and the amazing caramelized shallot sauce on the side.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for sharing this recipe
You’re welcome Anne! I’m glad you liked it.
Can I bake these?
Hi Wens,
I don’t actually think that would be a good idea. I haven’t tried it but I feel like they would just fall apart.