French fries are already pretty much perfect. But I level up my homemade fries with a dusting of Japanese furikake! Make a batch of umami fries in no time. Plus I’ve got an easy trick for getting rid of excess starch from your potatoes. Bonus: these crispy furikake fries are baked, not fried!
My husband calls these umami fries. And he isn’t far off. Furikake fries are French fries tossed with Japanese furikake seasoning prior to serving. The flavor is savory, nutty, mildly sweet and umami. And I love that I can use a store-bought seasoning – or easily make homemade furikake.
Furikake is a dry Japanese seasoning mix that contains ingredients like seaweed (nori), sesame seeds and bonito flakes – mixed with soy sauce, sugar, salt and sometimes togarashi (dried Japanese chili peppers).
While furikake is a common seasoning for cooked rice, I also use it as a savory, briny and nutty addition to everything from salads, Japanese burgers, pasta and popcorn – to these furikake fries.
Why I Love This
The potatoes are baked, not fried. A couple tablespoons of olive oil are all I need. And with a handful of ingredients, I can transform an already perfect food (French fries) into something with an extraordinary Japanese flavor profile. Plus I can keep the dried seasoning stored separately and whip it out whenever I get a craving for fries.
Table of Contents
Furikake Fries Ingredients
Scroll to the bottom of this page for the full recipe steps and measurements.
- Potatoes: I use two large potatoes for this recipe. Either earthy russet potatoes – or Yukon Gold for a little buttery sweetness. Slice the peeled potatoes into sticks around the midway point between fast-food fries and steak fries for the best crispy exterior and fluffy interior.
- Olive Oil: I’m using first press extra virgin olive oil. Just two tablespoons! One for cooking the potatoes in the oven. And one to help the furikake seasoning stick to the fries before serving.
- Soy Sauce: A teaspoon of shoyu delivers another layer of savory umami flavor – and helps the furikake stick without resulting in soggy fries.
- Furikake: This is the Japanese seasoning mix. It’s glorious! Either pick up a furikake mix at an Asian grocery store or make my easy furikake recipe at home. When making homemade furikake, the toughest ingredient to track down might be the bonito flakes – but they’re fairly easy to find online.
- Salt and Pepper: I recommend using kosher salt if it’s handy. The larger salt crystals make it tougher to oversalt food. Flaky sea salt would be a good option too. Table salt works, but use it sparingly – and taste as you go.
Recipe Variations
Use an air fryer. Air fryer fries are delicious. Alternatively, the classic deep fried method obviously turns out some yummy fries. Just be careful of oil splatters!
Use sweet potatoes. Really, all potatoes work. I’ve even tried this recipe with a bag of frozen matchstick fries.
Change the spice. Make salt and pepper fries, spicy gochugaru fries or even za’atar fries.
How to Make Baked Furikake Fries
- Preheat the oven to 425°F – and line a sheet pan with parchment or foil. Set aside.
- Peel the potatoes and slice them into 1/2 inch thick sticks.
- Soak, drain and dry the potatoes. Soak the sliced potatoes in a large bowl of water for around 20 minutes. Drain and rinse well. Drain again and transfer to a bowl. Dry the potatoes with a paper towel or a clean kitchen towel.
- Add olive oil and salt and toss the potatoes until they are evenly coated.
- Bake the fries. Place your potatoes on the baking sheet in a single layer and bake for 20 minutes – flip them – and continue to bake until golden brown. Transfer to a mixing bowl.
- Season and serve. Drizzle the cooked fries with the remaining olive oil, soy sauce and furikake. Toss well and serve immediately.
Caroline’s Cooking Tips
Soak the cut potatoes in cold water for the best texture. This helps release some of the excess starch. I usually soak them for 20-30 minutes, then drain. Skipping this step can result in gummy potatoes that don’t cook evenly. Be sure to blot most of the water off after draining. And be sure to use cold water – as hot water can actually make the starch more active and sticky.
Add the olive oil and furikake to the fries while hot. Ideally fresh out of the oven. If the fries are hot, the oil and furikake will stick better. And the oil and soy sauce won’t make the potatoes soggy. If the fries cool down too much, it’ll be tougher to get the spice to stick.
Serving Suggestions
I think these taste great on their own. But I’d never say no bit of spicy mayo on the side. Make wasabi mayo, sriracha mayo or kimchi mayo by simply mixing a condiment with mayonnaise. Like it spicier? I add Japanese togarashi or Korean chili flakes all the time. Ssamjang is probably my favorite funky dipping sauce of all time. And plain old ketchup is obviously a solid choice when it comes to fries!
Check out these other homamade potato recipes: Szechuan potatoes with vinegar and chili, smashed red potatoes with garlic and chives, air fryer sweet potatoes, air fryer potatoes with kimchi, Japanese potato salad
Storage and Reheating
Store leftovers in an airtight food storage container in the fridge for up to 3 days. That said, these roasted furikake potatoes definitely taste best fresh out of the oven. They’ll lose their crispy texture in the refrigerator.
For best results, reheat in a toaster oven – or in a pan on the stovetop with a tiny bit of oil. But be careful not to scorch the furikake seasoning. Reheating in the microwave works too.
Frequently Asked Questions
It’s best to add the oil, soy sauce and dry seasoning when the fries are piping hot, fresh out of the oven. If they cool down too much, the seasoning has a tough time sticking to the fries – and the liquid ingredients can make things a little soggy. If the fries are still hot, try adding a tiny bit more olive oil and tossing in furikake again.
The French fries themselves are vegan – but the furikake is not. Most furikake contains bonito fish flakes. However there are plenty of vegan furikake options out there too.
Yes! I do it all the time. Just prepare the frozen fries according to the instructions on the package. Then make sure to add the olive oil, soy sauce and furikake to the fries as soon as they come out of the oven.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Furikake Fries
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Side
- Method: Roasting
- Cuisine: Japanese
- Diet: Vegetarian
Description
Homemade baked fries seasoned with a classic umami loaded Japanese furikake mix.
Ingredients
- 2 large russet potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon soy sauce
- 2 tablespoons furikake
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F. Cover a large sheet pan with parchment paper or non-stick foil and set aside.
- Peel and slice the potatoes. Peel the potatoes and slice them into ½-inch thick sticks – somewhere between regular fries and steak fries.
- Soak, drain and dry the potatoes. Place the sliced potatoes in cold water and leave for 20 minutes. This helps remove some of the starch. After soaking, drain the potatoes, rinse under water and drain them again. Transfer them to a bowl. Pat the potatoes with a paper towel until they are dry.
- Add olive oil and salt. Drizzle one tablespoon of olive oil. Gently toss the potatoes using your fingers and season with salt.
- Roast / bake the potatoes. Place the potatoes on the sheet pan in one even layer. Roast for 20 minutes and flip them over. Roast for an additional 10 minutes. When browned, take them out of the oven and return the potatoes to the bowl.
- Season and serve. Drizzle the remaining tablespoon of olive oil, the soy sauce, and sprinkle one tablespoon of furikake. Toss well and add the remaining tablespoon of furikake. Toss again and serve.
Notes
Leftover fries can be stored in an airtight storage container in the refrigerate for up to 3 days. But they taste best when served right out of the oven because of their crispy outer texture.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 3.4g
- Sodium: 96.9mg
- Fat: 15.5g
- Saturated Fat: 2.3g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 8g
- Protein: 9.4g
- Cholesterol: 0mg
