from: Mille® ™
Pommes frites with a Korean influence.
- 3 large potatoes, cut into spears
- Chile Salt
- 2 tablespoons salt
- 1 tablespoon sugar
- 1 tablespoon korean chili flakes
- 1 teaspoon ginger powder
- 1 teaspoon black pepper
- canola oil, for frying
In a small bowl, thoroughly combine the chile salt ingredients and set aside.
Preheat the oil to 345°F in a deep fryer or heavy saucepan.
Cut the potatoes into spears and blanche them in the prepared fryer for 3 or 4 minutes.
Remove and drain them on paper towels.
At serving time, increase the temperature of the oil to 375°F to 380°F.
Refry the blanched potatoes for about 5 to 6 minutes until they are crisp and golden.
Sprinkle them with the chile salt and serve immediately.