One of life's pleasures, at least for me, is being able to find an evening during the week when I can just flop down on the sofa, turn on some trashy TV and smash some carbs with a beer! My cravings always revolve around having something crunchy and salty along with a meaty, satisfying main. Enter Togarashi Fries, my Japanese take on cajun fries that are oven baked, a little spicy and not quite as calorific as their takeout counterparts.
These fries work as a perfect side dish to any burger. I’ve created a recipe here for my Tofu Katsu burger and this accompanied by the slightly spicy fries and tonkatsu dipping sauce is mouth watering.
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Ingredients
Serves 2 | Prep time 5 minutes | Cooking time 20 minutes
- 3 medium Maris Piper potatoes (approx 600g)
- 1 tbs olive oil
- Pinch of salt
- 1 teaspoon shichimi togarashi
Instructions
1. Preheat the oven to 200°C (fan assisted or 220 conventional). Then peel the potatoes and wash off any dirt.
2. Slice the potatoes into even strips. Approximately 1.5-2 cm thick.
3. Toss with olive oil in an oven tray.
4. Roast in the oven for 15 minutes.
5. Turn and shake gently for even browning.
6. Roast for another 5 minutes until they are golden brown and crisp.
7. Decant into a mixing bowl and season with salt and Togorashi spice.
8. Tumble the fries in the bowl to coat with seasoning.
9. Serve them out on a plate and your togarashi fries are now ready to enjoy with your favourite dipping sauce!
Hint: Make sure that your fries are sliced evenly and not too thick (max 2cm wide). This will ensure even cooking and help your fries to crisp up on the outside whilst being well cooked on the inside.
Substitutions
Japanese shichimi togarashi contains sesame seeds, so if you are allergic and would like a sesame free alternative, please use ichimi togarashi. This is quite simply a fairly mild chili powder containing only ground red chili pepper (ichimi meaning ‘one spice’)
Delicious togarashi fry dips
Dipping warm, crunchy togarashi fries into creamy tonkatsu mayo is so good! But there are a bunch of other condiments that also work beautifully. Classic options like kewpie mayo and tangy ketchup are delicious together. Miso mayo adds a savory umami twist, and yellow mustard is a great way to add some heat. If you do like your fries spicy, sprinkle some extra hot chili powder into the seasoning mix. Let me know if you try some of these options out - I would love to know your favorite fry companion!
Storage
Togarashi fries are best savored fresh, straight out of the oven when they're at their crispiest. However, if you find yourself with leftovers, don’t let them go to waste. Store them in the refrigerator and when you're ready for a second round, simply reheat the fries in the oven. Ensure they're reheated until piping hot before serving to retain as much of that just-cooked taste and texture as possible.
Top tips
For the best tasting fries, go for a good quality organic potato. The Maris Piper variety is a great, classic all rounder which will give you the perfect oven fry. An organic baking potato provides a large, easy to cut, flavorsome alternative.
No one wants a tasteless fry, so season generously with salt (preferably sea salt) and togarashi. You want your fries to be moreish and full of flavor!
FAQ
Shichimi togarashi, or Japanese seven spice, is a vibrant blend of red chili pepper, sansho pepper, roasted sesame seeds, hemp or poppy seeds, ground ginger, dried citrus peel, and slivers of nori seaweed, creating a complex flavor that both tingles and warms the palate.
It definitely has a bit of heat, but I wouldn't say it's super spicy - although spicy preferences can vary. If you're a fan of spiciness, you might want to try adding some chili powder to your fries along with the shichimi togarashi. It could give them an extra kick that you'll enjoy!
Related
Looking for other recipes like this? Try these:
Togarashi fries
Ingredients
- 3 medium Maris Piper potatoes approx 600g
- 1 tbs olive oil
- Pinch of salt
- 1 teaspoon shichimi togarashi
Instructions
- Preheat the oven to 200°C (fan assisted or 220 conventional). Then peel the potatoes and wash off any dirt.
- Slice the potatoes into even strips. Approximately 1.5-2 cm thick.
- Toss with olive oil in an oven tray.
- Roast in the oven for 15 minutes.
- Turn and shake gently for even browning.
- Roast for another 5 minutes until they are golden brown and crisp.
- Decant into a mixing bowl and season with salt and Togorashi spice.
- Tumble the fries in the bowl to coat with seasoning.
- Ready to serve with your favourite dipping sauce.
Food safety
- Always preheat the oven: An adequately preheated oven is critical; not just for cooking but for safety, reducing the risk of foodborn illness by ensuring the food reaches a safe temperature rapidly.
- Knife safety: When slicing potatoes, use a sharp, stable knife and a cutting board with a non-slip base to prevent slipping. Keep your fingers curled inward, away from the blade, in a 'claw' position.
- Oven mitts are a must: Protect your hands with oven mitts when handling the hot oven tray to avoid burns, and pull the oven rack out slowly to minimize the risk of tipping.
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