Crispy Korean-Spiced Potatoes
Yield: 10 appetizer servings
Ingredients:
- Korean-Style Spice Blend
- ½ cup Kosher salt
- 2 Tbsp Gochugaru (Korean red chili powder)
- ¼ cup Brown sugar
- ½ cup Toasted sesame seeds
- ½ tsp Powdered ginger
- Kimchi Dipping Sauce
- 1 cup Mayonnaise
- ¾ cup Kimchi, finely chopped
- 2 Tbsp Rice vinegar, unseasoned
- Potatoes
- 10 lb. Reser’s Sliced Potatoes (71117.14425)
- Garnish
- ¾ cup Green onions, sliced
Directions:
- Preheat fryer to 350°F.
- Per order, fry 1 lb. of Reser’s Sliced Potatoes for 2-3 minutes until golden brown throughout.
- When crispy, drain of excess oil and toss with 1 Tbsp Korean-Style Spice Blend.
- Place onto paper towel and set up plate.
- Fill ramekin with ¼ cup Kimchi Dipping Sauce and place onto plate.
- Place crispy potatoes onto plate and top with 1 Tbsp sliced green onions and sprinkle with 1 Tbsp Korean-Style Spice Blend.
