Flench Flies
from: Mille® ™

Pommes frites with a Korean influence.

SERVES 4

• 3 large potatoes, cut into spears
• Chile Salt
• 2 tablespoons salt
• 1 tablespoon sugar
• 1 tablespoon korean chili flakes
• 1 teaspoon ginger powder
• 1 teaspoon black pepper
• canola oil, for frying

In a small bowl, thoroughly combine the chile salt ingredients and set aside.

Preheat the oil to 345°F in a deep fryer or heavy saucepan.

Cut the potatoes into spears and blanche them in the prepared fryer for 3 or 4 minutes.

Remove and drain them on paper towels.

At serving time, increase the temperature of the oil to 375°F to 380°F.

Refry the blanched potatoes for about 5 to 6 minutes until they are crisp and golden.

Sprinkle them with the chile salt and serve immediately.