Blairstown Fries Recipe

Cut potatoes into 1/4–1/2 inch fries. Place in a large bowl of cold water and soak 30–60 minutes to remove excess starch.

Drain fries and rinse under cold water until water runs clearer. Pat completely dry with clean kitchen towels or paper towels.

Toss dried fries with cornstarch and 2 tsp kosher salt until evenly coated.

Heat neutral oil in a heavy pot or deep fryer to 325°F (163°C). Fry fries in batches for 4–5 minutes until soft but not browned. Remove and drain on a wire rack.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches 2–3 minutes until golden and crisp. Drain on paper towels or a wire rack and season immediately with a pinch of salt.

Season pounded chicken pieces on both sides with 1 tsp kosher salt and 1 tsp black pepper.

Set up three shallow trays: flour, beaten eggs, and panko breadcrumbs. Dredge each chicken piece in flour (shake off excess), then dip in egg, then press into panko to coat thoroughly.

Heat 6 tbs neutral oil in a large skillet over medium-high heat until shimmering (around 350°F/175°C). Add chicken pieces (work in batches so they don't crowd) and cook 3–4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C).

Transfer cooked katsu to a wire rack to drain briefly, then slice into 1/2-inch strips for serving. Keep warm in a low oven (200°F/95°C) if needed.

In a small saucepan over low heat, combine 1 cup hot sauce, 4 tbs butter, 1 tsp honey, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp apple cider vinegar.

Whisk gently until butter melts and sauce is smooth, about 2–3 minutes. Taste and adjust heat or sweetness as desired. Keep warm.

In a bowl, whisk together 1 cup mayonnaise, 1 cup sour cream, and 1/2 cup buttermilk until smooth.

Stir in 2 tsp chopped fresh dill, 2 tsp chopped chives, 1 minced garlic clove, 1/2 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Chill at least 15 minutes for flavors to meld.

Combine 3 cups shredded cabbage and 1/2 cup shredded carrot in a bowl.

Whisk 1 tbs rice vinegar, 1/2 tsp sugar, 1/2 tsp sesame oil, and 1/4 tsp kosher salt. Toss dressing with cabbage mixture and let sit 5–10 minutes.

Place a generous portion of hot fries on each serving plate or a shared platter.

Arrange sliced chicken katsu strips over or alongside the fries.

Drizzle warm Kilauea (buffalo) sauce over the chicken katsu and a few fries. Use amount to taste; about 2–3 tbs per serving is typical.

Spoon cabbage slaw on the side or scatter lightly over fries for crunch.

Drizzle ranch over fries and katsu (or serve extra ranch on the side). Garnish with chopped green onions and toasted sesame seeds. Serve immediately with lemon wedges if desired.