Fresh Cut Idaho Fries with Sweet Soy Glaze, Toasted Walnuts, Gorgonzola and Togarashi

Ingredients:

Fries

• ­­­3 pounds Idaho® Russet Potatoes, scrubbed, not peeled
• Oil for frying

Sweet Soy Glaze

• 2 tablespoons finely minced onion
• 1 tablespoon olive oil
• 2 teaspoons finely minced garlic
• 3/4 cup Kikkoman Sweet Soy Glaze or Low Sodium Teriyaki Glaze

Toppings

• 1/3 cup chopped toasted walnuts
• 1/3 cup crumbled gorgonzola cheese
• 1/3 cup diagonally sliced green onion
• Togarashi pepper to taste

Instructions:

Directions:

1. Cut potatoes into ¼-inch strips. Hold in lightly salted water for 4-12 hours to brine.
2. Drain and pat potatoes dry. Heat frying oil to 350° Up to 2 hours before serving, blanch potatoes until half cooked, not browned. Remove from oil and set aside.
3. In a small saucepan, sauté onion in olive oil until softened and golden brown. Stir in garlic; cook 1 minute. Add sauce and heat just to a simmer. Keep warm.
4. Fry potatoes in 350°F oil until golden brown. Remove from oil and drain well.
5. Place hot fries in a large bowl. Add warm sauce and toss gently to fully coat fries.
6. Portion fries into individual servings. Sprinkle with 1 generous teaspoon each walnuts, gorgonzola and green onion. Add togarashi pepper to taste. Serve warm.