How to Make the World’s Longest French Fries

French fries are a universal favorite, but have you ever tried making them without slicing large potatoes? This recipe takes a different approach by steaming and mashing the potatoes before rolling them into a dough-like consistency. The result? Ultra-long, golden, crispy fries that are just as delicious as traditional ones—if not better.

Unlike standard fries that are cut from whole potatoes and double-fried, this version involves creating a smooth potato dough that is rolled out and cut into long strips before being fried. This technique not only allows for extra-long fries but also ensures a uniform texture and crispiness.

A New Way to Make Fries

The key to this recipe is steaming the potatoes instead of boiling them. Steaming prevents the potatoes from absorbing too much water, which helps maintain the right consistency when mashed. Once mashed and seasoned with salt and pepper, potato flour is kneaded in to form a firm yet pliable dough. This mixture is then rolled out between parchment paper, cut into long strips, and chilled before frying.

To get the best texture, the fries are briefly frozen before frying. This step helps them hold their shape and ensures a perfect crisp when they hit the hot oil. They only need one deep fry at 180°C (356°F) until they turn golden and crunchy. Once they’re out of the oil, a sprinkle of salt completes the transformation into irresistibly crispy fries.

How to Serve and Customize

These fries are incredibly versatile and can be served with any of your favorite dipping sauces. Classic options like ketchup and mayonnaise work well, but they also pair beautifully with homemade aioli, cheese sauce, or a spicy sriracha dip.

For an extra kick, try seasoning them with smoked paprika, garlic powder, or even Parmesan cheese while they’re still hot. If you’re feeling adventurous, you can experiment by mixing herbs and spices into the potato dough itself, creating flavored fries from the inside out.

Can I use regular flour instead of potato flour? How do I make these fries even crispier? Can I store them for later?

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.

Jump To Recipe

Can I use regular flour instead of potato flour?
Potato flour works best because it keeps the fries light and crispy, but you can substitute it with cornstarch or all-purpose flour if needed. The texture may vary slightly.

How do I make these fries even crispier?
For an extra-crispy result, you can double-fry them—first at a lower temperature (160°C/320°F) to cook through, then at 180°C (356°F) for a golden, crunchy exterior.

Can I store them for later?
Yes! You can freeze the cut fries before frying and store them in an airtight container for up to a month. Fry straight from frozen for the best results.

This creative take on French fries is a fun way to change up your usual snack routine. Whether you’re making them for a party, a side dish, or just for fun, these extra-long fries are guaranteed to impress.