Sous Vide Togarashi Fries
Yukon gold potato wedges cooked sous vide, then deep-fried and dusted with shichimi togarashi spice mix.
Ingredients
| 1 pound | 455 g | Yukon gold potatoes, cut into wedges |
| 1 tablespoon | 15 ml | shichimi togarashi |
| 1 teaspoon | 5 ml | kosher salt, or to taste |
| — | Oil for frying |
Instructions
Recipe Temp: 87.8°C (190°F). Recipe Time: 01:00. Prep Time: 00:15. Ingredients for 4.
Step 1: Set the Anova Sous Vide Precision Cooker to 190ºF (87.8ºC).
Step 2: Place potato wedges in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 1 hour. You may need to weigh down the bag to keep the potatoes submerged.
Step 3: Meanwhile, prepare the spice mix: Combine togarashi and salt in a large bowl. Set aside.
Step 4: About 10 minutes before the potatoes are finished, pour about 1 inch of oil into a large saucepan. Heat to 375ºF over medium-high heat.
From https://recipes.anovaculinary.com/recipe/sous-vide-togarashi-fries