I would like to start by revealing that these are not ordinary fries, which are first boiled and then fried twice in oil. So, I have not been out looking for very large potatoes.These fries are made from potatoes that are steamed and mashed, and then rolled into a "dough," which is then cut into very long fries. So they only see oil once, when they are fried to become crispy.
Recipe for world’s longest french fries
I want to start by revealing that these are not your typical fries, which are usually boiled and cooked twice in oil. So, I haven’t been out looking for very large potatoes.
These fries are made from potatoes that are steamed and mashed, then rolled into a “dough” and cut into very long fries. So, they only see oil once, when they’re fried to a crisp.
Servings: people
World's longest French fries
I would like to start by revealing that these are not ordinary fries, which are first boiled and then fried twice in oil. So, I have not been out looking for very large potatoes.These fries are made from potatoes that are steamed and mashed, and then rolled into a "dough," which is then cut into very long fries. So they only see oil once, when they are fried to become crispy.
Equipment
- Potato Peeler
- Cutting Board
- Knife
- Sieve
- Pot
Ingredients
- 500 gram Baked Potato approximately
- Salt and Pepper
- 24-40 gram Potato Flour
- Oil for frying
- Salt
Instructions
- Peel the potatoes and cut them into smaller pieces.
- Steam the potatoes in a strainer over a water bath with a lid on. Until the potatoes are completely soft and can be mashed.
- Mash the potatoes with salt and pepper into a fine mash without lumps.
- Knead potato flour into the mash until it begins to be firm like a bread dough.
- Place the mixture in the fridge for about 15 minutes, until it has cooled slightly. Before rolling it out between two pieces of baking paper to the desired thickness.
- Cut strips from the rolled-out mash and place in the freezer until ready to deep fry.
- The strips/fries will freeze together a bit again. But they can be separated with a sharp knife before putting them in the pot.
- Deep fry them at 180 degrees Celsius (356 degrees Fahrenheit) until they become golden and crispy.
- Let them drain on a fat-absorbing paper.Sprinkle salt on top and serve immediately.