Fried Nagaimo
Fried Nagaimo, Crispy Fried Mountain Yam
If you love French fries, wait until you try this Japanese twist. These Nanaimo Fried Potatoes are made with Nagaimo, or Yamaimo — a type of Japanese mountain yam known for its light, crunchy texture when fried. Instead of the usual russet potatoes, this version gives you fries that are crispy on the outside and slightly fluffy inside, with a unique earthy flavor that pairs perfectly with aonori seaweed and a touch of salt.
This simple snack or side dish is fun to make at home, especially if you’re craving something crispy and savory with a Japanese twist.
What is Nagaimo?
Nagaimo (長芋), or Yamaimo (山芋) is a Japanese mountain yam often enjoyed grated in dishes like Tororo or sliced raw in salads. Unlike regular potatoes, Nagaimo has a naturally slippery texture and stays slightly crisp even after cooking. When fried, it turns beautifully golden and develops an irresistible crunch — a perfect base for this fry-inspired dish.
RECIPE
Servings: 2-3
Time: 30 min
Ingredients:
1 lb nagaimo (mountain yam)
3 tbsp potato starch
1 tsp salt
1 tsp aonori seaweed flakes, if not furikake
frying oil (vegetable or canola oil)
Instructions:
Prepare the Nagaimo:
Wash and peel the Nagaimo (you can keep the skin if you prefer more texture).Cut it into long, rectangular fry-sized sticks.
Coat with Starch:
Place the Nagaimo sticks in a bowl.Add potato starch and coat evenly.
Fry Until Golden:
Heat oil in a pot to about 340°F (170°C).Add the coated Nagaimo sticks one by one, being careful not to overcrowd.
Fry for 2–3 minutes, or until golden and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Season and Toss:
While still warm, place the fried Nagaimo in a bowl.Add salt and aonori seaweed, then toss to coat evenly.
If using furikake, skip salt.
My Kitchen Tool:
Noda Horo is made of metal coated with a glossy enamel finish. I love using it for frying because it’s heat-resistant and easy to clean.
Tips & Variations
Enjoy immediately while crispy!
Pair with Japanese mayo or shichimi togarashi for an extra kick.
For a lighter version, try air-frying at 400°F (200°C) for about 10 minutes, shaking halfway through.
Why You’ll Love This Recipe
This Nanaimo Fried Potato recipe is a fun twist on classic fries — simple, crispy, and full of umami flavor. It’s a great side dish for Japanese-style meals, or a tasty snack to enjoy with drinks. Once you try frying Nagaimo, you might not go back to regular potatoes!
