Fresh Cut Idaho Fries with Sweet Soy Glaze, Toasted Walnuts, Gorgonzola and Togarashi



  • ­­­3 pounds Idaho® Russet Potatoes, scrubbed, not peeled
  • Oil for frying


Sweet Soy Glaze

  • 2 tablespoons finely minced onion
  • 1 tablespoon olive oil
  • 2 teaspoons finely minced garlic
  • 3/4 cup Kikkoman Sweet Soy Glaze or Low Sodium Teriyaki Glaze



  • 1/3 cup chopped toasted walnuts
  • 1/3 cup crumbled gorgonzola cheese
  • 1/3 cup diagonally sliced green onion
  • Togarashi pepper to taste



  1. Cut potatoes into ¼-inch strips. Hold in lightly salted water for 4-12 hours to brine.
  2. Drain and pat potatoes dry. Heat frying oil to 350° Up to 2 hours before serving, blanch potatoes until half cooked, not browned. Remove from oil and set aside.
  3. In a small saucepan, sauté onion in olive oil until softened and golden brown. Stir in garlic; cook 1 minute. Add sauce and heat just to a simmer. Keep warm.
  4. Fry potatoes in 350°F oil until golden brown. Remove from oil and drain well.
  5. Place hot fries in a large bowl. Add warm sauce and toss gently to fully coat fries.
  6. Portion fries into individual servings. Sprinkle with 1 generous teaspoon each walnuts, gorgonzola and green onion. Add togarashi pepper to taste. Serve warm.
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David Woolley
Buffalo Wild Wings

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