RECIPE: WASABI POTATO CHIPS
This recipe was developed by the Idaho Potato Commission.
You need to make your own chips, so the spice mix can stick to the hot chips.
2 large Idaho potatoes (12 ounces to 14 ounces each)
Canola or other non-hydrogenated oil
1 tablespoon wasabi powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground ginger
1 teaspoon granulated garlic
Optional: 1 teaspoon sugar (we leave it out)
1. PEEL the potatoes and slice into desired shape: 1/2-inch sticks, wedges or 1/8-inch thick chips. Rinse and pat dry.
2. HEAT the oil in a deep fryer or deep-sided saucepan, to 275°F. Blanch potatoes for 5 minutes, cooking in batches as necessary. Drain and set aside on paper towels until ready to serve.
3. BLEND dry seasonings and set aside.
4. INCREASE the oil temperature to 350°F. Cook the fries until golden brown, 3 to 4 minutes for sticks and wedges and 1 to 2 minutes for chips.
5. SPRINKLE the hot fries with the seasoning mix. (We tossed them in a large pan using protective gloves.
POTATO CHIPS HISTORY
It was a happy accident!
TYPES OF POTATOES
So many types, so little time!