These fries are inspired by spiral-cut tornado potatoes, a popular street food in Korea, and Hawaiian hurricane fries. But since Molly lives in the chilly North, blizzard fries felt like an appropriate name! They’re crispy golden curly fries, drizzled with a spicy jalapeno mayo, hoisin sauce and loads of other toppings that make them irresistibly good.
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 2-pound (908-gram) bag frozen curly fries
- 1/2 cup (104 grams) Japanese-style mayonnaise, such as Kewpie
- 2 tablespoons (14 grams) pickled jalapeño slices
- 1 clove garlic
- Zest and juice of 1/2 lime
- 1/4 cup (78 grams) hoisin sauce
- Sriracha, for drizzling
- 1 tablespoon (7 grams) furikake
- 1/2 cup (28 grams) arare crackers, coarsely crushed
- 2 scallions, finely chopped
Instructions
- For the fries: Place an oven rack in the upper third position. Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper or aluminum foil. Dump the curly fries onto the prepared baking sheet in an even layer. Roast for 15 minutes. Remove from the oven, give the fries a good toss, spread in an even layer and return to the oven until golden brown and crispy, another 15 minutes.
- For the creamy mayo: In the bowl of a food processor fitted with the blade attachment, add the mayonnaise, pickled jalapeños, garlic and lime zest and juice. Process until mostly smooth; set aside.
- For the toppings: Drizzle the fries with the creamy mayo sauce followed by wispy splatters of hoisin and sriracha. Sprinkle with furikake seasoning and top with the arare crackers. Garnish with scallions. Serve immediately.