Idaho Potato Fire Fries

From: Executive chef/partner Matthew McMillin, v.p. of culinary, Big Bowl/Lettuce Entertain You Enterprises, Chicago. Yield: 3-4 servings.

1 lb. Idaho® Russet Burbank
potatoes, scrubbed, unpeeled
as needed for frying, peanut oil
3 oz. red curry paste (recipe follows)
2 tsp. fish sauce
1 tsp. lemon juice
1⁄2 tsp. sugar
1⁄4 cup chopped cilantro leaves

Red curry paste:

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.