Furikake Fries Recipe
Golden crisp fries, spicy aioli, wasabi aioli, and furikake
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Ingredients
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Fries
Spicy Aioli
Wasabi Aioli
Furikake & Finish
Method
Fries
- 1
Prep potatoes
Wash and peel the russet potatoes if desired. Cut each potato into 1/4–3/8-inch thick matchstick fries (about uniform thickness). Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch. If short on time, soak 15 minutes.
- 2
Par-cook & dry
After soaking, drain the potatoes and rinse under cold water. Spread on a clean kitchen towel or paper towels and pat completely dry. Toss the dried fries with cornstarch, ensuring an even, light coating. Season with kosher salt and black pepper; toss to combine.
- 3
Fry in batches
Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Fry the coated fries in small batches for 3–4 minutes until soft and pale golden but not crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined sheet to drain. Let cool 5–10 minutes.
- 4
Crisp at high heat
Raise oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry 2–3 minutes until golden brown and crispy. Drain on a wire rack or paper towels. Immediately season with a light pinch of kosher salt while hot.
Spicy Aioli
- 5
In a small bowl, whisk together 1/2 cup mayonnaise, 1 1/2 tablespoons sriracha, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt until smooth. Taste and adjust heat or acidity: add more sriracha to increase spice, or more lemon to brighten. Refrigerate until serving.
Wasabi Aioli
- 6
In another small bowl, combine 1/2 cup mayonnaise, 1 teaspoon wasabi paste, 1/2 teaspoon rice vinegar, 1/4 teaspoon soy sauce, and 1/2 teaspoon honey. Whisk until homogeneous. Taste and adjust wasabi level as desired. Chill until ready to serve.
Furikake & Finish
- 7
When fries are hot and plated, sprinkle 2 teaspoons furikake evenly over the fries, tossing gently so the seasoning adheres. If using, sprinkle 1 teaspoon toasted sesame seeds and 1 teaspoon shredded nori for extra texture and umami. Top with 2 tablespoons thinly sliced scallions.
- 8
Serve the furikake fries immediately with small bowls of spicy aioli and wasabi aioli for dipping. Recommend serving for 3–4 people as a snack or appetizer.
