Go Back
japanese long fries recipe featured
Avatar photoJohnson Maya

Japanese Long Fries Recipe (Crispy & Golden)

Learn how to make authentic Japanese long fries at home—crispy on the outside, fluffy inside, and perfectly seasoned. This easy recipe delivers golden sticks of potato perfection using a double-fry method inspired by Japanese street food.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese
Calories: 312
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE FRIES:
  • 2 large Russet potatoes (about 600g), peeled
  • 1 quart (1 liter) neutral oil (canola, vegetable, or peanut)
  • 1 tbsp rice vinegar
  • Cold water (for soaking)
  • Fine sea salt, to taste
  • OPTIONAL SEASONINGS:
  • 1 tsp togarashi (Japanese chili powder)
  • 1 tsp crushed nori flakes
  • Tonkatsu sauce or Japanese mayonnaise (for serving)

Equipment

  • Cutting board
  • Chef's knife
  • Large mixing bowl
  • Slotted spoon or spider strainer
  • Deep pot or Dutch oven
  • Fry thermometer
  • Wire rack
  • Paper towels

Method
 

  1. japanese long fries recipe recipeCard1
  2. Peel the potatoes and cut them into 1/4-inch thick planks. Slice each plank lengthwise into 5-inch long sticks to create the signature long fry shape. Immediately transfer the cut potatoes to a large bowl of cold water with 1 tablespoon of rice vinegar. Soak for 30–60 minutes to remove excess starch, which helps achieve crispiness.
  3. Drain and rinse the soaked fries until the water runs clear. Spread them on a clean kitchen towel or paper towels in a single layer. Pat thoroughly dry and let air-dry for 10–15 minutes. Removing all moisture is crucial for safe and even frying.
  4. Heat oil in a deep pot to 300°F (150°C). Use a fry thermometer for accuracy. Working in batches, fry the dried potato sticks for 4–5 minutes until tender but not browned. Remove with a slotted spoon and drain on a wire rack. Let cool completely.
  5. Increase oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches for 2–3 minutes, or until golden brown and crispy. Do not overcrowd the pot. Remove and drain on a fresh wire rack.
  6. Season immediately with fine sea salt while hot. Optionally, toss with togarashi, nori flakes, or serve with tonkatsu sauce or Japanese mayo. Enjoy immediately for the best texture.

Nutrition

Calories: 312 | Carbohydrates: 42 | Protein: 3 | Fat: 14 | Fiber: 3 | Sugar: 1

Notes

STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer at 375°F for 3–5 minutes to restore crispness. Do not microwave.
MAKE AHEAD: Potatoes can be cut, soaked, and dried up to 4 hours in advance. Keep refrigerated until ready to fry.
SUBSTITUTIONS: Use sweet potatoes for a healthier twist. Air fryer option: Toss dried fries with 1 tbsp oil and air fry at 400°F for 15–18 minutes, flipping halfway.
PRO TIPS: Always use a thermometer. The double-fry method is essential—first at 300°F to cook, then 375°F to crisp. Never skip the vinegar soak or drying step.
SERVING SUGGESTIONS: Serve with tonkatsu sauce, Japanese mayo, or nori salt. Pairs well with grilled meats or as a standalone snack.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!