Sous Vide Togarashi Fries

(3)

Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...

Recipe Temp 190 F / 87.8 C
Recipe Time
Prep Time
French fries are not something that I often make at home. When prepared the traditional way, there's lots of oil (and maybe a double-fry) involved, and I always worry about getting crisp potatoes without over-browning. But when the potatoes are cooked using the Anova Precision Cooker first, it is a snap to transform them into crisp-on-the-outside, tender-on-the-inside French fries. I like to cut my potatoes into thick wedges, pub-style and toss them in a spicy blend of Japanese shichimi togarashi and kosher salt. Feel free to experiment and develop your own flavors!
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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 1

      When the timer goes off, remove the bag from the water bath. Remove the potatoes from the bag and gently pat dry.

    • Step 2

      In batches, transfer potatoes to hot oil and fry, stirring frequently, until golden brown, 1 to 2 minutes.

    • Step 3

      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 4

      Bring oil back to 375ºF and repeat with remaining potatoes. Serve hot.

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190 F / 87.8 C Recipe Temp
Recipe Time
Prep Time