Asian Fries

I love these Asian fries. Their just the perfect little extra bite to throw into the mix when pot stickers & wontons are on the menu, or a fun added element to any rice bowl (like Sweet & Sticky Chicken). They’re salty and sticky, and truly like an Asian version of animal fries. & stupid easy to make. A new dish that we LOVE LOVE LOVE and one I’m sure we’ll be whipping up with lots more Asian meals.

For the fries

  • 1 russett potato, cut into spears (remember - you’re making fries)

  • EVOO

  • Salt & pepper

  • 1 tbsp chili garlic sauce

  • 1 tbsp sweet chili sauce

  • 1/2 tsp soy sauce

  • 3 green onions, thinly sliced

Preheat your oven to 400. Place a foil lined baking sheet in the oven as it heats up. In a large bowl, mix the potatoes with about 2 tablespoons of EVOO, and a generous pinch of salt & pepper. Spread the seasoned potatoes on the hot baking sheet (putting the potatoes on a HOT baking sheet is the best way to get them crispy during the roasting time). Let them back for 35-40 minutes, turning them after they’ve been roasting for about 25 minutes to brown all sides. Check the potatoes at the end of the cook time, and allow them to cook for another 5-10 minutes if they’re not quite crispy.

After the potatoes have roasted, placed them in a large bowl with the chili garlic sauce, sweet chili sauce, & soy. Toss while the poatoes are still hot, and transfer to a serving bowl. Sprinkle with fresh green onions and serve.

Lesley Zehner