Asian Street Fries

Total Time:
50 min
10 min
25 min
15 min

6 to 8 servings

  • 4 russet potatoes (4 to 5-inches long), scrubbed and peeled
  • 1 gallon water
  • For the Sauce:
  • 2 tablespoons sambal oelek
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon white vinegar
  • 1 tablespoon granulated sugar
  • 3 green onions, finely chopped
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 2 quarts canola oil
  • Salt and pepper
  • 1 teaspoon sesame seeds, toasted
Watch how to make this recipe.
  • Cut the potatoes in 3/8-inch slices. Then stack cut pieces of potatoes and cut them into 3/8-inch square pieces. Submerge the potatoes in a large bowl of water and let sit for 30 minutes. This will help leach the excess starch from the potatoes and keep them from oxidizing.

  • While potatoes are soaking, prepare the sauce: Combine all ingredients in a nonreactive pan and heat over medium-high. Adjust heat to a simmer and reduce by half.

  • Heat a heavy stock pot with the oil to 325 degrees F over medium heat. (Use a candy thermometer to check the temperature.) Remove potatoes from the water and pat dry. Carefully add 2 handfuls of potatoes to the hot oil. There should be at least 1-inch of oil above the potatoes. Cook for 5 to 7 minutes or until potatoes are light brown. Remove potatoes, with a slotted spoon, shake off excess oil and place on a rack to cool. Repeat until all of the potatoes are par-cooked.

  • After all the potatoes have been par-cooked, heat oil up to 350 degrees F over medium heat. Add 2 handfuls of par-cooked potatoes, and cook for 2 minutes or until golden brown. Remove from oil, with a slotted spoon, shake off excess oil. Transfer potatoes to a serving bowl and season lightly with salt and pepper. Repeat this method until all potatoes are fried.

  • To serve: Drizzle sauce over hot fries and garnish with toasted sesame seeds.

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