Why won't my furikake stick to the fries?

It's best to add the oil, soy sauce and dry seasoning when the fries are piping hot, fresh out of the oven. If they cool down too much, the seasoning has a tough time sticking to the fries - and the liquid ingredients can make things a little soggy. If the fries are still hot, try adding a tiny bit more olive oil and tossing in furikake again.

The French fries themselves are vegan - but the furikake is not. Most furikake contains bonito fish flakes . However there are plenty of vegan furikake options out there too.

Can I make furikake fries with frozen fries instead?

Yes! I do it all the time. Just prepare the frozen fries according to the instructions on the package. Then make sure to add the olive oil, soy sauce and furikake to the fries as soon as they come out of the oven.

Furikake Fries

Name: Furikake Fries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 2 large russet potatoes; 2 tablespoons extra virgin olive oil; 1 teaspoon soy sauce; 2 tablespoons furikake; Salt and pepper, to taste

Description

Homemade baked fries seasoned with a classic umami loaded Japanese furikake mix.

Ingredients

Scale

2 large russet potatoes
2 tablespoons extra virgin olive oil
1 teaspoon soy sauce
2 tablespoons furikake
Salt and pepper, to taste

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Instructions

Preheat the oven to 425°F. Cover a large sheet pan with parchment paper or non-stick foil and set aside.
Peel and slice the potatoes. Peel the potatoes and slice them into ½-inch thick sticks – somewhere between regular fries and steak fries.
Soak, drain and dry the potatoes. Place the sliced potatoes in cold water and leave for 20 minutes. This helps remove some of the starch. After soaking, drain the potatoes, rinse under water and drain them again. Transfer them to a bowl. Pat the potatoes with a paper towel until they are dry.
Add olive oil and salt. Drizzle one tablespoon of olive oil. Gently toss the potatoes using your fingers and season with salt.
Roast / bake the potatoes. Place the potatoes on the sheet pan in one even layer. Roast for 20 minutes and flip them over. Roast for an additional 10 minutes. When browned, take them out of the oven and return the potatoes to the bowl.
Season and serve. Drizzle the remaining tablespoon of olive oil, the soy sauce, and sprinkle one tablespoon of furikake. Toss well and add the remaining tablespoon of furikake. Toss again and serve.

Notes

Leftover fries can be stored in an airtight storage container in the refrigerate for up to 3 days. But they taste best when served right out of the oven because of their crispy outer texture.

Nutrition

Serving Size: 1 serving
Calories: 440
Sugar: 3.4g
Sodium: 96.9mg
Fat: 15.5g
Saturated Fat: 2.3g
Unsaturated Fat: 2.4g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 8g
Protein: 9.4g
Cholesterol: 0mg