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Crispy Potato Julienne With Red Pepper & Green Onion Sauce

Flavors.of.Asia's picture
Ingredients
  Potatoes 5 Medium, peeled, cut in 1/4-inch-thick slices, slices cut in 1/4-inch-wide strips
  Peanut oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Sesame seed oil 3 Tablespoon
  Salt 1⁄2 Teaspoon (Or To Taste)
  Red cayenne pepper 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Red bell pepper 1 , diced
  Green onion stem 1 , chopped
  Black roasted sesame seeds 1 Teaspoon, dry roasted
  Green onion 3 , shredded
For red pepper and green onion sauce
  Korean red pepper paste 1⁄4 Cup (4 tbs) (Kochu Jang)
  Rice vinegar 2 Tablespoon
  Sesame seed oil 1⁄2 Teaspoon
  Roasted sesame seeds 2 Teaspoon (Dry Roasted)
  Sugar 1 Teaspoon
  Green onion 1 Large, finely minced
Directions

In a large bowl of water, soak cut potatoes 15 minutes.
Prepare Red-Pepper & Green Onion Sauce.
Drain potatoes well.
Pat dry on paper towels.
In a large heavy skillet or an electric skillet, heat peanut oil and sesame seed oil over high heat to 375F (190C) or until a 1-inch cube of bread turns golden-brown in 50 seconds.
Fry potatoes, turning often, 8 to 10 minutes or until crispy and golden-brown.
Sprinkle potatoes with salt and peppers.
Remove from hot oil.
Drain on paper towels.
Sprinkle with bell pepper, chopped green onion stem and black Dry Roasted Sesame Seeds.
Garnish with shredded green onion stems, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Onion

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