Spicy Orange Wasabi Fries

2 pounds russet potatoes, julienned with skin on
12 ounces rice wine vinegar
1″ knob fresh ginger
2 cups water
1 teaspoon wasabi powder
1 teaspoon toasted sesame seeds
1 teaspoon dried orange zest
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
½ teaspoon kosher salt
3 tablespoons grapeseed oil

Place julienned potatoes in a small saucepan. Cover with rice wine vinegar. Peel ginger and chop into large chunks. Add to saucepan. Pour in water to cover potatoes. Bring the saucepan contents to a boil. Reduce heat and simmer for 7 minutes. Allow to cool in the liquid for 10 minutes. Drain. Place the potatoes in a bowl and toss with grapeseed oil.

Using a mortar and pestle, grind together wasabi powder, sesame seeds, orange zest, red pepper flakes and ginger until no large chunks remain. Mix in salt. Sprinkle wasabi mixture over the oiled potatoes and toss gently to coat.

Spread the potatoes onto a parchment-lined baking tray and broil approximately 6 inches from broiler. Broil on high for 5-7 minutes until golden brown. Flip and broil the second side 3-5 minutes until brown and crisp. Remove from broiler and let rest slightly before serving.

Serve with an orange-zested aioli for dipping.


Makes 4 servings.