Idaho® Potato Fire Fries

Name: Idaho® Potato Fire Fries
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3-4
Ingredients: 1 pound Idaho® Russet Burbank potatoes, scrubbed, unpeeled; Peanut oil for frying; 3 ounces Red Curry Paste (recipe follows); 2 teaspoons fish sauce; 1 teaspoon lemon juice; 1/2 teaspoon sugar; 1/4 cup chopped cilantro leaves; 20 dried red chiles (half-fresh dried/half-red Thai chiles); 1/4 cup coriander seeds; 2 tablespoons cumin seeds; 1 tablespoon black peppercorns; 1/2 pound shallots, peeled; 8 garlic cloves; 5 slices fresh galangal; 4 fresh red chiles; 3 stalks lemongrass (bottom 2 inches of stalk only); 3 tablespoons fresh lemon juice; 3 tablespoons fish sauce; 2 bunches fresh cilantro (roots and stems only); 1 tablespoon salt; 1 teaspoon sugar; Zest of 1 lime; 1 cup peanut oil, divided; 2 teaspoons paprika

Author:
Jamie Geller Test Kitchens
Publish date:
Apr 16, 2010

This recipe for Fire Fries is not for the faint of heart. Keep a glass of water handy, just in case.

15minDuration
10minCook Time
5minPrep Time
3-4Servings

Ingredients

Fries:

1 pound Idaho® Russet Burbank potatoes, scrubbed, unpeeled
Peanut oil for frying
3 ounces Red Curry Paste (recipe follows)
2 teaspoons fish sauce
1 teaspoon lemon juice
1/2 teaspoon sugar
1/4 cup chopped cilantro leaves

Red Curry Paste:

20 dried red chiles (half-fresh dried/half-red Thai chiles)
1/4 cup coriander seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
1/2 pound shallots, peeled
8 garlic cloves
5 slices fresh galangal
4 fresh red chiles
3 stalks lemongrass (bottom 2 inches of stalk only)
3 tablespoons fresh lemon juice
3 tablespoons fish sauce
2 bunches fresh cilantro (roots and stems only)
1 tablespoon salt
1 teaspoon sugar
Zest of 1 lime
1 cup peanut oil, divided
2 teaspoons paprika

Preparation

Fries:

1. Slice skin-on potatoes lengthwise, then into batons about 3/8 X 3/8 inch. (Or use a french-fry cutter.)

2. "Blanch" fries in 350°F peanut oil about 3 minutes. Arrange in single layer on parchment paper. Refrigerate overnight.

3. At service, fry in 350°F peanut oil until golden brown, about 3 minutes.

4. While fries are browning, sauté 1/2 ounce peanut oil and red curry paste until aromatic, about 1 minute.

5. Mix together fish sauce, lemon juice and sugar; stir until sugar is dissolved. Toss mixture with fries.

6. Toss fries with sautéed curry paste, then with cilantro.

Red Curry Paste:

1. In small skillet over medium heat, toast dried chiles, coriander seeds, cumin seeds and peppercorns until fragrant. In ventilated area, grind to medium powder in spice grinder or blender.

2. In a food processor, combine shallots, garlic, galangal, fresh chiles, lemongrass, lemon juice, fish sauce, cilantro roots and stems, salt, sugar and lime zest; grind to paste. Blend in 1/4 cup peanut oil and paprika.

3. Remove paste to bowl. Stir in remaining 3/4 cup peanut oil.

4. Transfer to jar; refrigerate. (Curry paste will keep for about a week.)

Source: Idaho Potato Commission