Wasabi-Dusted 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
  • 1 teaspoon sugar


  1. Peel potatoes and slice into desired shape (1/2-inch sticks, wedges or 1/8-inch thick chips); rinse and pat dry. Heat oil in a deep-fryer or deep-sided saucepan to 275°F and blanch potatoes 5 minutes, cooking in batches if necessary. Drain and set aside until ready to serve.
  2. Mix together dry seasonings.
  3. Increase oil temperature to 350°F. Cook fries until golden brown, 3 to 4 minutes for sticks and wedges and 1 to 2 minutes for chips. Sprinkle hot fries with seasoning mix.
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Yield: 4 servings

Michael Brown
Metro Restaurants

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