Sous Vide Togarashi Fries

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.

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