Idaho® Potato Fire Fries
Servings
3 Servings
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
Instructions
- Fries:
- Slice skin-on potatoes lengthwise, then into batons about 3/8 X 3/8 inch. (Or use a french-fry cutter.)
- "Blanch" fries in 350°F peanut oil about 3 minutes. Arrange in single layer on parchment paper. Refrigerate overnight.
- At service, fry in 350°F peanut oil until golden brown, about 3 minutes.
- 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:
- 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.
- 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.
- Transfer to jar; refrigerate. (Curry paste will keep for about a week.)
- Source: Idaho Potato Commission