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@adhen.manticayan: #quarxery #hipcare

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Tuesday 13 October 2026 11:15:46 GMT
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My wife was craving Japanese Style Long Fries so I made them! @𝐾𝑎𝑟𝑙𝑎 ☁️🩰 🍟 Crispy Japanese-Style Long Fries Recipe: • 1 lb russet potatoes (peeled and quartered) • 4 tbsp cornstarch • 1 tsp garlic powder • 1 tsp salt • 1/2 tsp smoked paprika • 1/2 tsp chili flakes (optional) • 1–3 tbsp milk • Oil for frying Garlic Butter: • 6 tbsp butter (melted) • 1/2 cup grated parmesan • 1/4 cup minced parsley • 1/4 cup minced garlic • Chili flakes (optional) Garlic Aioli: • 1/2 cup mayonnaise • 2–3 cloves garlic (minced) • 1–2 tsp lemon juice • Salt (to taste) Instructions: 1. Boil: Add potatoes to a pot of salted water and boil for 15–20 minutes until fork tender. 2. Mash: Drain and mash potatoes until completely smooth with no lumps. 3. Mix: Add cornstarch, garlic powder, salt, smoked paprika, and chili flakes. Mix until combined. Add milk as needed until a soft dough forms. 4. Shape: Transfer dough to a flat surface, press into a rectangle about 1/4 inch thick. 5. Chill: Refrigerate for 20–30 minutes until firm. 6. Cut: Slice into thin fry-shaped strips. 7. Fry: Heat oil to 350–360°F and fry in batches for 5–6 minutes until golden and crispy. 8. Garlic Butter: In a bowl, mix melted butter, parmesan, parsley, garlic, and chili flakes. 9. Toss: Immediately toss hot fries in garlic butter until fully coated. 10. Aioli: Mix mayo, garlic, lemon juice, and salt until smooth. 11. Serve: Plate fries, top with extra parmesan and parsley, and serve with garlic aioli.
My wife was craving Japanese Style Long Fries so I made them! @𝐾𝑎𝑟𝑙𝑎 ☁️🩰 🍟 Crispy Japanese-Style Long Fries Recipe: • 1 lb russet potatoes (peeled and quartered) • 4 tbsp cornstarch • 1 tsp garlic powder • 1 tsp salt • 1/2 tsp smoked paprika • 1/2 tsp chili flakes (optional) • 1–3 tbsp milk • Oil for frying Garlic Butter: • 6 tbsp butter (melted) • 1/2 cup grated parmesan • 1/4 cup minced parsley • 1/4 cup minced garlic • Chili flakes (optional) Garlic Aioli: • 1/2 cup mayonnaise • 2–3 cloves garlic (minced) • 1–2 tsp lemon juice • Salt (to taste) Instructions: 1. Boil: Add potatoes to a pot of salted water and boil for 15–20 minutes until fork tender. 2. Mash: Drain and mash potatoes until completely smooth with no lumps. 3. Mix: Add cornstarch, garlic powder, salt, smoked paprika, and chili flakes. Mix until combined. Add milk as needed until a soft dough forms. 4. Shape: Transfer dough to a flat surface, press into a rectangle about 1/4 inch thick. 5. Chill: Refrigerate for 20–30 minutes until firm. 6. Cut: Slice into thin fry-shaped strips. 7. Fry: Heat oil to 350–360°F and fry in batches for 5–6 minutes until golden and crispy. 8. Garlic Butter: In a bowl, mix melted butter, parmesan, parsley, garlic, and chili flakes. 9. Toss: Immediately toss hot fries in garlic butter until fully coated. 10. Aioli: Mix mayo, garlic, lemon juice, and salt until smooth. 11. Serve: Plate fries, top with extra parmesan and parsley, and serve with garlic aioli.

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