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Crispy Chili Potatoes

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Posted By: MomsDiner
Posted In:  Potato-Dishes
Page Views:  35 views
Preparation Time:  30 minutes
Cooking Time:  50 minutes
Course: side dishes
Cusine: north american

Ingredients

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.

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