Asian Street Fries

0.0/5 rating (0 votes)
  • Serves: 31
  • Cal: 283
  • By: Chef Brenda
Asian Street Fries
by Chef Brenda

This combo of a sweet and sour mayo plus hoisin sauce combines flavors that kids love. Squeeze the two sauces over the fries and serve from the pan or serve the sauces on the side.

Ingredients

  • 5 lb French fries, potatoes, frozen, low sodium, crinkle cut, ovenable (USDA or Commercial)
  • 1 cup hot pepper sauce (such as sriracha)
  • 3 cups mayonnaise, low calorie
  • 2 Tbsp lime juice, bottled
  • 2 cups hoisin sauce
  • 2 cups cilantro, fresh, chopped
  • 2 cups green onions, fresh, sliced

Directions

  1. Preheat oven to 425°F or potato processor’s recommendation for diced potatoes. Line bottom of a full-size sheet pan with parchment paper.
  2. In a bowl, whisk together hot pepper sauce, mayonnaise and lime juice.
  3. Bake for 20-25 minutes or according to processor’s instructions.
  4. Serve 1/2 cup (4 fl oz spoodle) fries with sauce.

Nutrition Facts

Calories 283kcal
Saturated Fat 4g
Sodium 702mg
Sugars 9g
Total Fat 17g
Trans Fat 0g
Cholesterol 16mg
Carbohydrate 31g
Total Dietary Fiber 4g
Protein 2g
Vitamin A 66IU
Calcium 41mg
Vitamin C 2mg

Notes

Sauce Options
Drizzle over the Top: Pour sriracha mayo into a squeeze bottle. Pour hoisin sauce into a separate squeeze bottle. Drizzle both sauces over the fries. Sprinkle with cilantro and green onions.

Serve on the Side: Serve 2 Tbsp (#30 scoop) sriracha mayo on the side and 1 Tbsp hoisin, 1 Tbsp cilantro, and 1 Tbsp green onions on the side. May also serve cilantro and green onions on a condiment bar.

Share this recipe

Category

Chef Brenda | Side

Follow Us

Image

Washington State Potato Commission

The mission of the WSPC is to support an economically and environmentally sustainable Washington State potato industry by providing strong leadership and innovation, and building partnerships to meet the demands of global consumers.

Contact Us

Office Hours:
Monday – Friday 8am to 5pm

108 S Interlake Road
Moses Lake, WA 98837

Phone: (509) 765-8845
Fax: (509) 765-4853