This past weekend we invited a few friends over to be our official taste testers. We were thrilled to have our friends give us feed back and suggestions. We experimented with adding some Asian flavors to a classic American treat and we’re happy to report that it was a success. Both adults and children enjoyed the East meets West flavor combination.
The first concept that emerged from our “test kitchen” was a Russet potato French fry tossed with roasted black sesame seeds, coarse sea salt and drizzled with yuzu. What is yuzu you ask? It’s an Asian equivalent of a lemon that has is rumored to be a cross between a mandarin and a grapefruit. The flavor is fresh and bright and the rind is very fragrant. This is the citrus that is used to make the very popular Japanese ponzu sauce. Fresh yuzu may be hard to find here n the United States, but you can pick up a bottle of yuzu juice at most Japanese grocery stores. The roasted black sesame seeds provide a nice contrasting color to the fries and the subtle nutty flavor melds perfectly with the sea salt and yuzu flavor. We might end up trying one more run at this one using a mortar and pestle to grind the roasted sesames to a powder-like consistency to integrate the flavor more evenly across the fries. After you try it, you will want more! We found that the sesame seeds didn’t stick to the fries as much as we would have liked, so grinding the sesame might help the sesame flavor adhere better to the French fry.
Steps to making homemade French fries:
Julienne Russet potatoes into 3/8 inch by 3/8 inch strips for the French fries. We were excited to put the OXO mandoline that was a wedding gift to use. It definitely made julienning fries a cinch!
Soak fries in water for a minimum of 30 minutes or up to 24 hours.
Turn on your deep fryer or use a large heavy pot and thermometer and heat your oil to 350º.
Drain and pat dry your fries well.
Place the French fries in the oil and cook for approximately 4 to 5 mins to partially cook them.
Take the fries out and spread them out on a baking sheet lined with parchment paper to cool for at least 2 minutes but no more than 90 minutes.
Turn your fryer up to 375º and let the oil heat up.
Place the par-cooked fries back into the oil and cook for approximately 2-3 mins until they become a golden brown.
Shake off the excess oil and place the fries in a mixing bowl to toss with the desired seasonings. Serve and enjoy immediately.
How we seasoned these fries:
1 to 1½ extra large Russet potatoes, julienned.
A couple generous pinches of coarse sea salt.
A tablespoon or so of roasted black sesame seeds.
About 7-10 shakes of bottled yuzu juice.
Toss & Serve.
The key is to season to taste. If you like it more salty – add more salt; if you like tart – add more yuzu. You get the picture…
Have you tried making French fries at home? Any tips on cooking up a perfect batch of fries? What are your favorite ways to season your fries?
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