Idaho® Potato Fire Fries

• 1
• Peanut oil for frying
• 3 ounces Red Curry Paste (recipe follows)
• 2 teaspoons fish sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon sugar
• 1/4 cup chopped cilantro leaves20 dried red chiles (half-fresh dried/half-red Thai chiles)
• 1/4

Preparation

1 Slice skin-on potatoes lengthwise, then into batons about 3/8-in. by 3/8-in. (Or use a french-fry cutter.)
2 "Blanch" fries in 350°F peanut oil about 3 minutes. Arrange in single layer on parchment paper. Refrigerate overnight.
3 At service, fry in 350°F peanut oil until golden brown, about 3 minutes.
4 While fries are browning, sauté 1/2 ounce peanut oil and red curry paste until aromatic, about 1 minute.
5 Mix together fish sauce, lemon juice and sugar; stir until sugar is dissolved. Toss mixture with fries.
6 Toss fries with sautéed curry paste, then with cilantro.

Red Curry Paste
1 In small skillet over medium heat, toast dried chiles, coriander seeds, cumin seeds and peppercorns until fragrant. In ventilated area, grind to medium powder in spice grinder or blender.
2 In small skillet over medium heat, toast dried chiles, coriander seeds, cumin seeds and peppercorns until fragrant. In ventilated area, grind to medium powder in spice grinder or blender.
3 In a food processor, combine shallots, garlic, galangal, fresh chiles, lemongrass, lemon juice, fish sauce, cilantro roots and stems, salt, sugar and lime zest; grind to paste. Blend in 1/4 cup peanut oil and paprika.
4 Remove paste to bowl. Stir in remaining 3/4 cup peanut oil.

Source: Idaho Potato Commission