Typhoon Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/3 - 1/2 inch thick matchstick fries. Rinse cut fries under cold water until water runs clear to remove excess starch, then transfer to a large bowl of cold water and soak at least 30 minutes (up to 2 hours) in the refrigerator.

Dry and toss

Drain the soaked fries and pat very dry with clean kitchen towels or paper towels. Place fries in a large bowl and sprinkle cornstarch over them; toss gently to evenly coat. This will give a crisp exterior.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches, fry the coated fries for 3–4 minutes until they are pale, soft but hold shape (not browned). Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden brown and crisp. Drain on a wire rack and immediately season with fine sea salt and black pepper while still hot.

While fries are soaking or resting, make the aioli. In a small bowl combine mayonnaise, dinache chili paste (or sambal + rice vinegar substitute), minced garlic, lime juice, sesame oil, and salt. Whisk until smooth and taste — adjust heat or acidity to preference. Chill until ready to serve.

Plate the fries: transfer a portion of hot fries to a serving platter or individual plates.

Drizzle or dollop dinache aioli over the fries — either lightly coat or serve aioli on the side for dipping.

Sprinkle furikake evenly over the fries so it adheres to the aioli and hot surface.

Scatter sliced scallion greens and some of the white scallion parts over the top for freshness and bite.

Finish with a scattering of dried bonito flakes (they will move slightly from the heat), optional toasted sesame seeds, and a light pinch of flaky sea salt. Serve immediately while hot and crisp.