Crispy Chili Potatoes | Idaho Potato Commission

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