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Fries with Gochujang Mayo

For Fries

Ingredient

Maris piper potatoes 1 kg

Others

cold water

For Mayo

Ingredient

egg yolks 2 pc
dijon mustard 1 tsp
lemon juice 1 tsp
sherry vinegar 1 tsp
veg oil 200 ml

Sauce & Seasoning

dark soy sauce 1 tbsp
gochujang 1 heaped tbsp
salt to taste

Others

Tossing

salt
Korean red pepper flakes

Others

oil for frying

Directions

  • Mix the egg yolk, mustard, lemon and vinegar and then stream in the oil constantly whisking

  • Add the soy, gochujang and salt season to taste

  • Square off the edges of the potatoes and cut into even baton shapes

  • Wash potatoes in cold water then dry completely

  • Heat oil to 130c fry for 8-9 mins until tender and form an outer coating and put aside

  • Heat oil to 180c fry for 3-4 mins until golden and crispy 

  • Toss with salt and pepper flakes then serve immediately

Principles

  • Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly
  • Soak potatoes:  remove the exterior starch result in more rigid, less sticky and crispier crust
  • 1st frying: remove moisture of food
  • 2nd frying: causes the starch to “retrograde” and be absorbed into the potatoes result in crisper exterior and fluffier interior

Notes

  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

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