Crispy Chili Potatoes | Idaho Potato Commission
Poached Potatoes - In a large pot over medium heat, combine all ingredients and bring just to a boil, then reduce heat to a simmer and cook uncovered until potatoes are just tender, 12 to 15 minutes....
Ingredients
- 2 pounds Melissa’s Dutch Yellow Peewee Idaho® Potatoes, unpeeled
- 2 quarts water
- 1 1/3 cups tamari
- 4 garlic cloves, peeled and smashed
- 2 (2-inch) pieces ginger
- 2 dried Thai chiles
- 2 tablespoons salt
- 2 cups tempura batter mix
- 1 1/2 cups water
- 1/4 cup dried Thai chili flakes
- 2 cups Kewpie® mayonnaise
- 5 garlic cloves, peeled
- 3 green Thai bird’s eye chiles, de-stemmed
- Salt, to taste
- Oil for frying
- Poached Potatoes (see recipe)
- Cornstarch for dusting
- Tempura Batter (see recipe)
- Sneaky Mayo (see recipe)
- 1 cup scallions, thinly sliced, green parts only
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