Sous Vide Togarashi Fries

French fries are not something that I often make at home. When prepared the traditional way, there's lots of oil (and maybe a double-fry) involved, and I always worry about getting crisp potatoes without over-browning. But when the potatoes are cooked using the Anova Precision Cooker first, it is a snap to transform them into crisp-on-the-outside, tender-on-the-inside French fries. I like to cut my potatoes into thick wedges, pub-style and toss them in a spicy blend of Japanese shichimi togarashi and kosher salt. Feel free to experiment and develop your own flavors!

Author

Kate Williams

Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 190F / 87.8C

Ingredients

• 1 pound Yukon gold potatoes, cut into wedges
• 1 tablespoon shichimi togarashi
• 1 teaspoon kosher salt, or to taste
• Oil for frying

Directions

1. Set the Anova Sous Vide Precision Cooker to 190ºF (87.8ºC).
2. Place potato wedges in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 1 hour. You may need to weigh down the bag to keep the potatoes submerged.
3. Meanwhile, prepare the spice mix: Combine togarashi and salt in a large bowl. Set aside.
4. About 10 minutes before the potatoes are finished, pour about 1 inch of oil into a large saucepan. Heat to 375ºF over medium-high heat.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the potatoes from the bag and gently pat dry.
2. In batches, transfer potatoes to hot oil and fry, stirring frequently, until golden brown, 1 to 2 minutes.
3. Using a slotted spoon, transfer potatoes from oil (let excess oil drip back into the saucepan) to the bowl with the spice mix. Toss to coat and transfer to a serving plate.
4. Bring oil back to 375ºF and repeat with remaining potatoes. Serve hot.