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Flench Flies
from: Mille® ™

Pommes frites with a Korean influence.

SERVES 4

  • 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.