Long Fries (Toro Fries)

We know you're longing for longer fries. Pro tip: It's important to use a scale to weigh your ingredients for this recipe to come out perfect.

Instructions

1. 1

   Peel and cut the potatoes into large chunks, then place them into a large saucepan. Cover with cold water, add a generous pinch of salt, and bring to a boil over high heat. Cook for 15-20 minutes, until the potatoes are fork-tender. Drain in a colander, cover with a kitchen towel, and allow to steam for 10 minutes.

2. 2

   Pass the potatoes through a potato ricer or sieve into a large bowl. Add the sugar, cornstarch, and salt. Transfer mixture to a clean work surface and use a bench scraper to mix until well combined. Shape dough into a log.

3. 3

   Fill a large, wide frying pan with 1-2 inches of oil and heat over medium-high heat until the temperature reaches 350°F (180°C).

4. 4

   While the oil is heating, divide the potato dough into equal portions, about the size of the potato extruder cup. Use your hands to shape them to fit into the cup. Follow the machine instructions to extract 6-inch-long fries into the frying basket.

5. 5

   Carefully lower the frying basket with the potatoes into the hot oil. Do not move the potatoes until they begin separating on their own, 4-6 minutes. Once the potatoes separate, move them around to get an even color, 1-2 minutes more, until golden brown and crunchy. Remove from the oil and drain on paper towels.

6. 6

   Serve hot with your favorite sauce.

7. 7

   Enjoy!

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