- 10 pounds Yukon gold potatoes, sliced into wedges
- Oil, your choice, as needed
- Sweet soy spice, recipe follows
- Bonito flakes, as needed
- Tofu mayonnaise, recipe follows
Boil potatoes in lightly salted water until tender, up to 20 minutes; drain. Transfer to sheet trays and refrigerate 12 to 24 hours.
Blanch potatoes in oil preheated to 250 to 275 F for 10 minutes; drain. Slack out on sheet trays; refrigerate 12 to 24 hours.
At service, fry potatoes in oil preheated to 375 F until golden brown and crispy. Season with sweet soy spice, garnish with bonito and serve with tofu mayo.
To make sweet soy spice, combine 100 grams salt, 50 grams soy sauce powder, 40 grams black peppercorns, 40 grams sugar, 30 grams MSG, 30 grams Sichuan peppercorns, 25 grams roasted garlic granules, 25 grams dried shallots, 20 grams smoked paprika and 20 grams togarashi; grind. Makes 1 cup.
Executive Chef Andrew Brochu; Roister; Chicago