Fresh Cut Idaho Fries with Sweet Soy Glaze, Toasted Walnuts, Gorgonzola and Togarashi

Fresh Cut Idaho Fries with Sweet Soy Glaze, Toasted Walnuts, Gorgonzola and Togarashi

Source:
David Woolley
Buffalo Wild Wings

Ingredients:

Fries

 

Sweet Soy Glaze

 

Toppings

Directions:

Directions:

  1. Cut potatoes into ¼-inch strips. Hold in lightly salted water for 4-12 hours to brine.
  2. Drain and pat potatoes dry. Heat frying oil to 350° Up to 2 hours before serving, blanch potatoes until half cooked, not browned. Remove from oil and set aside.
  3. In a small saucepan, sauté onion in olive oil until softened and golden brown. Stir in garlic; cook 1 minute. Add sauce and heat just to a simmer. Keep warm.
  4. Fry potatoes in 350°F oil until golden brown. Remove from oil and drain well.
  5. Place hot fries in a large bowl. Add warm sauce and toss gently to fully coat fries.
  6. Portion fries into individual servings. Sprinkle with 1 generous teaspoon each walnuts, gorgonzola and green onion. Add togarashi pepper to taste. Serve warm.