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
- Clean and peel the Idaho® potatoes then cut into uniform, two-ounce pieces.
- After soaking the skewers, position one skewer into each potato piece.
- Place the skewered potatoes in water for 30 minutes to 1 hour (not releasing much of the starch).
- 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.
- To serve, lightly char the skewers on a hot grill and serve with the vinaigrette.
Yuzu Coriander Vinaigrette
- Combine all ingredients and puree using a blender or a hand immersion blender.