Matcha Sea Salt Fries with Sriracha Ketchup
- Spicy Matcha Shoestring Fries
One potato = 1 batch = fries for one
- Shoestring Fries
- 1 medium russet potato
- peanut oil for frying
- Matcha sea salt
***This amount makes enough for 4-6 batches of fries
- 1 1/2 tsp matcha powder
- 1 tsp fine sea salt
- 1/4 tsp cayenne pepper (optional)
- Sriracha Ketchup
- 2 Tbsp ketchup
- small squirt of Sriracha
- Using mandolin or chef’s knife, cut potato lengthwise, into uniformly thick (as much as possible) skinny shoestring fries, with a thickess of 1/8″. After the potato is cut, use paper towels to blot the surfaces of the potato pieces dry. In a small bowl, mix together matcha, salt, and cayenne pepper.
- Pour oil into a large frying pot so that it goes up the sides about 1″-1 1/2″. Heat oil to a temperature of 400 degrees F. When oil hits 400 degrees, place half of uncooked potato sticks into the pot gently.
- Cook for 1 minute, then remove the pieces with tongs/strainer onto a paper towel lined baking sheet. Bring oil temperature back to 400 degrees, and repeat the process with the other half of the uncooked potato sticks.
- With all the potato pieces now par-fried (the potato is cooked, but not yet crisp), bring the oil temperature back to 400 degrees once again. Place half of the par-fried potato pieces into the hot oil and cook for about a minute, or until golden brown. Remove and place on the paper towel lined baking sheet, placing some new paper towels down if necessary. Bring oil temperature back up to 400 degrees, then repeat this process with the other half of the par-fried potato pieces, removing after a minute when fries become golden brown, then place on the baking sheet with paper towels.
- After the fries have blotted on the paper towels, scatter the fries with the matcha salt to taste. In another small bowl, mix together the ketchup and sriracha. Serve fries hot with spicy ketchup and enjoy!