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Idaho® Potato Fire Fries

Idaho potato fire fries

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

  • Duration
  • Cook Time
  • Prep Time
  • 3-4Servings



  • 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



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

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