Crispy Idaho® Potato Satay with Yuzu Coriander Vinaigrette

Ingredients:

Potato Satay

• 9 Idaho® Russet potatoes, 50 ct.
• oil, as needed for cooking
• skewers, as needed
• lemons, as needed

Yuzu Coriander Vinaigrette

• 3 tablespoons preserved lemon peel, minced
• 4½ tablespoons toasted coriander seed
• 1½ cups packed pickled ginger
• 1½ cups ginger pickling liquid
• ¾ cups Yuzu
• 6 tablespoons chili oil
• 3 cups fresh parsley

Directions:

Potato Satay

1. Clean and peel the Idaho® potatoes then cut into uniform, two-ounce pieces.
2. After soaking the skewers, position one skewer into each potato piece.
3. Place the skewered potatoes in water for 30 minutes to 1 hour (not releasing much of the starch).
4. Next, pan fry the potatoes in 350°F oil until golden brown- about 6 to 8 minutes. Drizzle with fresh squeezed lemon juice and reserve on paper towel. 
5. To serve, lightly char the skewers on a hot grill and serve with the vinaigrette.

Yuzu Coriander Vinaigrette

1. Combine all ingredients and puree using a blender or a hand immersion blender.

Notes:

Chef Tip:

• A quick, burst of citrus makes this sauce the perfect complement to hearty, earthy potatoes.
• Substitute lime juice if Yuzu isn’t available.
• Substitute rice wine vinegar or balsamic for ginger pickling liquid, if needed.