Crunchy Japanese Long Frieswith Garlic Mayo Parmesan Sauce

Peel the potatoes and cut them into uniform chunks.

Place the potatoes in a pot of cold water, bring to a boil, and cook for 20–25 minutes until fork‑tender.

Drain the potatoes and let them steam dry for a couple of minutes.

Mash the potatoes until completely smooth, ensuring no lumps remain.

Stir in the cornstarch, onion powder, garlic powder, dried parsley, salt, paprika, and black pepper; mix thoroughly until the mixture is uniform.

Transfer the seasoned potato dough into a piping bag or a zip‑top bag with a small corner cut off.

Refrigerate the bagged dough for at least 30 minutes to firm up.

Preheat oil in a deep‑fryer or heavy pot to 350°F (350°F).

Pipe long rectangular strips onto a parchment‑lined tray, then cut each strip in half to create individual fries.

Carefully lower the fries into the hot oil in batches, frying for 3–4 minutes until golden and crisp.

Remove the fries with a slotted spoon and drain on paper towels.

While the fries are still hot, toss them with grated Parmesan and fresh parsley.

Drizzle the prepared garlic mayo sauce over the fries or serve it on the side for dipping.