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Ingredients
- 10 baby creamer potatoes
- 2 c. veggie oil for frying
- fine sea salt
- 1 Tbsp hot sauce
- 1 Tbsp. aioli
- 1/4 c. micro greens
- 2 pinches togarashi
Preparation
Step 1
Slice across each potato in 1-milimeter partitions. Do not slice all the way through; the potato should remain intact.
Heat vegetable oil to 350°F. Add the potatoes and blanch for 1 minute, until tender but not colored. Remove from oil and let cool.
Just before serving, add the potatoes back to the 350°F oil and cook for another 1-2 minutes, until golden and crispy.
Remove from oil and season gently with fine sea salt.
Garnish each potato with a dollop of hot sauce, aioli, microgreens, and togarashi. Serve immediately.