Fresh Cut Idaho Fries with Sweet Soy Glaze, Toasted Walnuts, Gorgonzola and Togarashi
Directions: - Cut potatoes into ¼-inch strips. Hold in lightly salted water for 4-12 hours to brine. - Drain and pat potatoes dry. Heat frying oil to 350° Up to 2 hours before serving, blanch...
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Ingredients
- 3 pounds Idaho® Russet Potatoes, scrubbed, not peeled
- Oil for frying
- 2 tablespoons finely minced onion
- 1 tablespoon olive oil
- 2 teaspoons finely minced garlic
- 3/4 cup Kikkoman Sweet Soy Glaze <u>or</u> Low Sodium Teriyaki Glaze
- 1/3 cup chopped toasted walnuts
- 1/3 cup crumbled gorgonzola cheese
- 1/3 cup diagonally sliced green onion
- Togarashi pepper to taste
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