Crispy Idaho® Potato Satay with Yuzu Coriander Vinaigrette

Crispy Idaho® Potato Satay with Yuzu Coriander Vinaigrette

Source:
Rocco Whalen
Fahrenheit, Rosie & Rocco’s, Rocco’s at the Q
Cleveland, OH, and Charlotte, NC

Yield: 12

Ingredients:

Potato Satay

Yuzu Coriander Vinaigrette

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.