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Ingredients
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For the Togarashi Fries
For the Cilantro Lime Aioli
Method
For the Togarashi Fries
- 1
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips, about 1/4 inch thick, to create fries.
- 2
Soak the Potatoes
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This step helps remove excess starch and ensures crispier fries.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry the Potatoes
Drain the soaked fries and pat them dry with paper towels. Carefully add a batch of fries to the hot oil, frying them for about 4-5 minutes or until golden brown and crispy. Avoid overcrowding the pot.
- 5
Season the Fries
Once the fries are cooked, remove them from the oil and place them on a paper towel-lined plate to absorb excess oil. While still hot, sprinkle with togarashi seasoning and salt to taste. Toss gently to coat.
For the Cilantro Lime Aioli
- 6
Mix the Aioli
In a small bowl, combine the mayonnaise, chopped cilantro, lime juice, minced garlic, and salt. Stir well until all ingredients are thoroughly mixed.
- 7
Taste and Adjust
Taste the aioli and adjust seasoning with additional salt or lime juice if desired.