Togarashi Fries Recipe

Prep potatoes

Peel (optional) and cut the russet potatoes into 1/4–1/2-inch thick sticks. Put cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain and rinse.

Blanch

Bring 4 cups water and 1 tsp kosher salt to a simmer in a large pot. Add drained fries and simmer gently for 4–6 minutes until they are just tender but still hold shape (not falling apart). Drain thoroughly and spread on a baking sheet to dry and cool for 10–15 minutes; pat with paper towels to remove surface moisture.

Fry (first fry)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Fry the blanched, dried fries in batches for 3–4 minutes until pale and just beginning to get texture but not brown. Remove to a wire rack or paper towel-lined sheet to drain.

Fry (finish)

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels and immediately sprinkle a light pinch of sea salt over each batch.

Combine 2 tsp shichimi togarashi, 1 tsp fine sea salt, 1 tsp toasted sesame seeds, 1 tsp finely ground dried orange zest, and 1 tsp ground nori in a small bowl. Mix well so seeds and dry components are evenly distributed. Adjust heat by adding up to 1/2 tsp extra shichimi togarashi if you prefer spicier fries.

Toss with oil and seasoning

While fries are still hot (working batch by batch), place about 4 cups fries in a large bowl. Drizzle 1/2 tsp neutral oil over them and toss gently to coat. Immediately sprinkle 1/2–1 tsp of the prepared togarashi seasoning over the batch and toss again so seasoning adheres. Repeat with remaining fries and seasoning until evenly coated. Taste and add more seasoning or salt if needed.

Garnish

Transfer fries to a serving platter, sprinkle thinly sliced scallions over the top, and serve with lime wedges for squeezing.

Serve with dipping sauce

Serve the fries hot with about 1 cup spicy mayo on the side for dipping. Optionally, lightly drizzle some spicy mayo over a portion of fries and finish with an extra dusting of togarashi for presentation.