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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Pommes frites with a Korean influence. Ingredients:
3 large potatoes, cut into spears |
2 tablespoons salt |
1 tablespoon sugar |
1 tablespoon korean chili flakes |
1 teaspoon ginger powder |
1 teaspoon black pepper |
canola oil, for frying |
Directions:
1. In a small bowl, thoroughly combine the chile salt ingredients and set aside.
2. Preheat the oil to 345°F in a deep fryer or heavy saucepan.
3. Cut the potatoes into spears and blanche them in the prepared fryer for 3 or 4 minutes.
4. Remove and drain them on paper towels.
5. At serving time, increase the temperature of the oil to 375°F to 380°F.
6. Refry the blanched potatoes for about 5 to 6 minutes until they are crisp and golden.
7. Sprinkle them with the chile salt and serve immediately.
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