Sous Vide Togarashi Fries
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 4
1 pound Yukon gold potatoes, cut into wedges
1 tablespoon shichimi togarashi
1 teaspoon kosher salt, or to taste
Oil for frying
Directions
-
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.
-
Finishing Steps
-
Step 0
When the timer goes off, remove the bag from the water bath. Remove the potatoes from the bag and gently pat dry.
-
Step 1
In batches, transfer potatoes to hot oil and fry, stirring frequently, until golden brown, 1 to 2 minutes.
-
Step 2
Using a slotted spoon, transfer potatoes from oil (let excess oil drip back into the saucepan) to the bowl with the spice mix. Toss to coat and transfer to a serving plate.
-
Step 3
Bring oil back to 375ºF and repeat with remaining potatoes. Serve hot.