Asian Street Fries
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 2043
- Total Fat
- 218
- Saturated Fat
- 16
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 1940
- Total: 50 min
- Prep: 10 min
- Inactive: 25 min
- Cook: 15 min
Ingredients
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
Directions
- 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.