Nom Nom Loaded Fries Recipe

If using fresh potatoes: peel (optional) and cut potatoes into 1/4–1/2-inch fries. Soak cut fries in cold water for 30 minutes to remove excess starch; this helps crispness. Drain and pat completely dry with clean kitchen towels or paper towels.

Toss dried fries with cornstarch, salt, black pepper, and paprika until evenly coated. The cornstarch creates a crisp exterior.

Choose cooking method: Frying - heat 2 cups oil in a heavy pot or deep fryer to 325°F (163°C). Blanch fries in batches for 3–4 minutes until soft but not browned. Remove and drain on a rack. Increase oil to 375°F (190°C) and fry again in batches 1–2 minutes until golden and crispy. Drain on paper towels and season immediately with a pinch of salt. OR Baking - preheat oven to 425°F (220°C). Toss fries with 2–3 tbsp oil (from the ingredient amount adjust as needed) and spread in a single layer on a parchment-lined baking sheet. Bake 20–30 minutes, turning halfway, until golden and crispy (time depends on thickness); finish under broiler 1–2 minutes if needed.

While fries are cooking, combine mayonnaise (or vegan mayo), Sriracha, Kewpie mayo (if using), lime juice, garlic powder, sugar, toasted sesame oil, and salt in a small bowl.

Whisk until smooth and taste; adjust heat (more Sriracha) or acidity (more lime) to preference. Cover and refrigerate until ready to use.

Thinly slice green onions. Reserve whites and greens separately: whites can be used as a bolder bite when serving, greens for finishing.

Plate and Finish

Place a generous portion of hot fries on a serving platter or individual plates. Drizzle spicy mayo over fries in a thin zig-zag or dollop and spread as desired (use about 2–4 tbsp per serving). Sprinkle sliced green onion whites over the top, then a final scattering of green onion greens. Finish by sprinkling togarashi evenly and, if using, a pinch of furikake for extra umami.

Serve immediately with lime wedges on the side for squeezing. For vegan option, ensure vegan mayo is used and check that togarashi/furikake contain no non-vegan ingredients.