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Crispy Chili Potatoes
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Posted In: Potato-Dishes
Page Views: 87 views
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Course: side dishes
Cusine: north american
PrintIngredients
Poached Potatoes
2 pounds Melissa’s Dutch Yellow Peewee Idaho® Potatoes, unpeeled
2 quarts water
1 1/3 cups tamari
4 garlic cloves, peeled and smashed
2 (2-inch) pieces ginger
2 dried Thai chiles
2 tablespoons salt
Tempura Batter
2 cups tempura batter mix
1 1/2 cups water
1/4 cup dried Thai chili flakes
Sneaky Mayo
2 cups Kewpie® mayonnaise
5 garlic cloves, peeled
3 green Thai bird’s eye chiles, de-stemmed
Salt, to taste
Assembly
Oil for frying
Poached Potatoes (see recipe)
Cornstarch for dusting
Tempura Batter (see recipe)
Salt, to taste
Sneaky Mayo (see recipe)
1 cup scallions, thinly sliced, green parts only
Directions
Poached Potatoes
In a large pot over medium heat, combine all ingredients and bring just to a boil, then reduce heat to a simmer and cook uncovered until potatoes are just tender, 12 to 15 minutes. Remove potatoes from water and let cool completely.
Tempura Batter
Whisk together all ingredients in a bowl until there are no lumps.
Sneaky Mayo
In a blender, combine all ingredients and purée until smooth. Pass through a strainer to remove any larger pieces. Season to taste. Reserve refrigerated until use.
Assembly
Heat a deep fryer to 350°F. Lightly dust potatoes with cornstarch, then coat them in Tempura Batter and drop them into the fryer one at a time, being careful they don’t stick together. Fry potatoes in batches until batter is golden brown and potatoes are hot in the center, 4 to 5 minutes. Season potatoes with salt and drain on paper towels.
Place some Sneaky Mayo on the bottom of a bowl or plate. Place 10 potatoes over mayo and add dollops of mayo on top of each potato. Garnish with scallions and any tempura bits that are left from frying.