- 1/2 cup sesame walnut coleslaw
- 6 red potatoes
- 3 oz monterey jack / cheddar cheese mix
- 1/4 tsp salt & black pepper
- 1 oz sriracha mayo
- 2 caps distilled white vinegar
- 1 tbsp cilantro (chopped)
1.) Dice your peeled potatoes into 1/2″ x 1/2″ pieces. Cover potatoes with cold water and then add 1 cap full of vinegar to the pot. Bring to a boil, uncovered, for exactly 10 minutes. *(boiling your potatoes in a cap full of vinegar and cold water helps to keep the cuts of the edges of your potatoes sharp. It also reduces the burnt looking effect most deep-fried potatoes take on. Don’t skip this step and you won’t end up with a big pile of broken-potato mush at the end!)
2.) Remove potatoes from boiling water and place onto a sheet tray to cool. Pat dry with a paper towel. Remove as much water as possible.
3.) Bring vegetable oil up to 250 degrees. Fry potatoes for exactly 50 seconds and then remove to cooling tray to drain, then place in ziplock bag to freeze slightly for 30 minutes.
4.) While your potatoes are freezing, take advantage of the time and prepare the Sesame Walnut Coleslaw that will go on top of the potatoes. Recipe is linked above. You could make this ahead of time. The longer the flavors have time to marry in the fridge the better.
5.) After your potatoes are slightly frozen, kick your oil up to 350 degrees. Now add the potatoes back to the oil and fry for a 2nd time until the potatoes are golden brown. *(Because of the vinegar technique, and if you’re using fresh oil, the potatoes will not need to be as dark/brown as you may think in order to be done. This is why McDonalds fries aren’t too brown but rather a beautiful golden color. Trust us, the boil, fry, freeze, fry technique will be one that you’ll keep around for a lifetime!)
6.) Final assembly: Place hot potatoes (right out of the oil) on plate, top with cheese, then top the cheese with the Sesame Walnut Coleslaw. Next, top your slaw with sriracha mayo *(1 cup of mayo, 1/2 cup sriracha, 2 tbsp honey), and then garnish with cilantro.