Wonder Fries

November 19, 2013


Author Notes: If you are looking for a good excuse to deep fry something -- and who isn't? -- give these Wonder Fries a whirl. They are whole fingerling potatoes, first boiled then fried, and then topped with a lip-smacking miso mayonnaise and a nice bite of green onions. They are a starchy, savory bomb, highly addictive in both flavor and texture. Eat them fast not only because they're good hot but because if you're sharing these, you'll have competition. When I eat fried potatoes, I like them on the salty side, but for some the miso mayonnaise might be salty enough, so I've made the finishing sprinkle of salt optional. If you like a little spice, add a splash (or more) of your favorite hot sauce in with the mayonnaise. These fries will have you wondering why you don't make them all the time!vvvanessa

Food52 Review: WHO: vvvanessa is a Food52-er, recreational baker, and one of the minds behind the blog Hungreem.
WHAT: These can be a snack, or a side, or your entire brunch. Just don’t expect to have leftovers.
HOW: Fingerling potatoes are boiled first, gently smashed, fried, and then drizzled with miso mayonnaise and sharp green onions.
WHY WE LOVE IT: Crispy on the outside, creamy on the inside, these are potatoes of our dreams. The miso mayo is truly essential -- so don't skimp.
The Editors

Serves: 4, as a side
Prep time: 20 min
Cook time: 16 min

Ingredients

  • 1 1/2 pounds fingerling potatoes, each as close to the same size as possible
  • 1/4 cup mayonnaise
  • 2 teaspoons miso paste (brown is ideal, or try chickpea or brown rice miso)
  • 1 teaspoon fresh lemon juice (up to 2 teaspoons)
  • 4 cups Oil for frying (I use rice bran, peanut, and/or safflower—use more as needed)
  • 2 stalks of green onions, trimmed and thinly sliced
  • 1 pinch Sea salt (optional)
In This Recipe

Directions

  1. Wash the potatoes and place them a deep pot. (Halve any large ones if needed.) Cover them with 2 inches of water.
  2. Place the pot on high heat, bring to a boil, and cook the potatoes until just barely cooked, about 8 to 12 minutes depending on size. You don't want them to get soft, so test them frequently. The tip of sharp knife should penetrate the flesh easily but not split the potato in half. Err on the side of slightly undercooking them.
  3. While the potatoes cook, prepare a sheet pan or large frying pan with a thick dish towel. When the potatoes are done, drain them, and spread them out on the dish towel. Roll them around a bit to dry them off, then let them sit for 5 minutes to cool slightly.
  4. While the potatoes cool, mix the mayonnaise, miso, and lemon juice thoroughly in a small bowl. Store in the refrigerator until ready to use.
  5. While the potatoes are still warm but not too crazy-hot to handle, firmly but gently crush each potato to break the skin and flatten just slightly. I use a dish towel under the heel of my hand to help press the potatoes down. You want to them to be mostly intact, but if they break in half, no big.
  6. Prepare your deep fryer (I use a cast iron pan with a few inches of oil) and have at the ready a sheet pan lined with newspaper, a grocery bag, or paper towels. Fry the potatoes in batches at 375º F until the edges brown, about 4 minutes (in the cast iron pan, I do 2 minutes on each side). If you'd like, keep the potatoes warm in a 200º F oven until all of them are cooked.
  7. In a serving dish, toss the potatoes with the green onions. Top with the miso mayonnaise and an optional sprinkle of salt. Serve immediately.

More Great Recipes:
American|Vegetable|Green Onion/Scallion|Lemon Juice|Mayonnaise|Miso|Cast Iron|Sheet Pan|Fry|Vegan|Gluten-Free|Vegetarian

Reviews (103) Questions (0)

103 Reviews

goodTasha December 28, 2017
Made Wonder Fries for my 2015 annual New Year's Eve party. Am sorely tempted to make them again they were so delicious. Great party food.
 
Joann M. November 29, 2017
I'm going to try these in my air fryer
 
Maria A. March 23, 2017
Very very good!<br />
 
Author Comment
vvvanessa March 23, 2017
Thank you!
 
wenderzz July 17, 2015
This looks super delicious! I did want to mention that since it uses mayo it's not vegan (which I'm a carnivore, so yay for me and eating mayo!) and I believe it's tagged as such. I was looking for a vegan recipe to make for my friend's wedding and this came up in my vegan search. But I'm going to make this in the future regardless, vegans be darned!
 
Author Comment
vvvanessa July 18, 2015
Hi, wenderzz! I sometimes tag recipes as vegan if they are very easily modified to be so. Using a vegan mayonnaise would work just fine here, especially since it's dressed up with miso. I hope it works out for you!
 
Joann M. November 29, 2017
Just use vegan mayo to make them vegan. Even Hellmann's makes vegan mayo now
 
Suparna B. February 1, 2015
Amazing. Deep frying wasn't an option. Took russet potatoes and cut them into steak fry pieces. Parboiled with vinegar, coated with olive oil and some salt. Cooked in oven. Smothered it in your genius sauce. I did use a lot more miso paste, it was the brown rice version and not as salty as I wanted, which is why I went with more. Thank you. Thank you. Thank you.
 
Author Comment
vvvanessa February 8, 2015
So glad you liked it! Russets are my favorite potato-- I'll have to give your method a shot!
 
Pam S. January 15, 2015
These potatoes are fabulous and so easy to make. I've used fingerlings, baby yukon golds and plain old baby red potatoes.
 
Author Comment
vvvanessa February 8, 2015
Thanks, Pam! I'm so glad you like them. The mix of potatoes sounds great!
 
ThosePotatoes November 8, 2014
There's hardly anything you could do to a potato that I wouldn't like and this recipe is no exception -- love the miso mayo -- but I swear the picture looks like deep fried frogs!
 
Author Comment
vvvanessa November 11, 2014
Ha! They do look like frogs!
 
Shasha August 31, 2014
Did anyone else find that the miso broke the mayonnaise emulsion<br />
 
Author Comment
vvvanessa November 11, 2014
I haven't had that problem. Maybe add a little bit of the miso in at a time?
 
Diana A. July 10, 2014
Lightened these up by just cutting them in half and roasting the potatoes, served with the same mayo sauce and roasted green beans
 
Author Comment
vvvanessa July 17, 2014
Mmm! I love green beans and potatoes!
 
Gypsyspirit July 10, 2014
Goodness gracious!!! These will be our new staple side dish when I make bison burgers. Thank you!!!
 
Author Comment
vvvanessa July 17, 2014
Bison burgers! I need to try one some time (hint hint).
 
Gypsyspirit July 17, 2014
I put a bison burger recipe up!
 
Arthur I. April 16, 2014
Wow!
 
Author Comment
vvvanessa June 2, 2014
Thank you!
 
Elysse April 11, 2014
These are fantastic! I made a batch last night with a double-batch of homemade mayo and ate way too many. We had the leftovers for breakfast with avocado and egg. I used baby yukons cut in half, and fried them in a mix of avocado and coconut oil (what I had on hand). This was my first time deep frying anything on my own and it was really easy (too easy, made me want to make these again soon!).
 
Author Comment
vvvanessa June 2, 2014
So glad you enjoyed them!
 
Ceege April 6, 2014
Can't wait to try these. I make a similar dish, using small red potatoes and using a kind of pesto sauce. The only other change is I bake in a very hot oven and they do get nice and crispy. They have been well received every time I have made them for guests. I will try these at my next dinner party.
 
Author Comment
vvvanessa June 2, 2014
Mmm...pesto fries! Sounds great!
 
yjZuk March 16, 2014
miso mayonnaise, an evil invention. makes mayonnaise even tastier!
 
Author Comment
vvvanessa June 2, 2014
It's the good kind of evil : )
 
Pat I. February 1, 2014
I'm trying these for tomorrow with mixed baby white and red potatoes about the size of large marbles. I couldn't find fingerlings and these were so cute! I think it will work. I'm par-cooking the potatoes today. Do you think they need to be warmed through again before they're smashed for the frying step?
 
Author Comment
vvvanessa February 2, 2014
The potatoes are easier to smush when they're warm, and I'm sure the little guys will work just fine. Thanks for giving them a try-- I hope you enjoy them!
 
Ralf S. January 25, 2014
wonder fries indeed, these were amazing. miso mayonnaise is crack!
 
Author Comment
vvvanessa February 2, 2014
Thanks! Miso mayo on everything!
 
Idratherbe F. January 20, 2014
makes me hungry!!
 
Author Comment
vvvanessa February 2, 2014
I suggest giving in to them!
 
Millie |. December 25, 2013
Oh my gosh!! These look amazing!! I might try roasting them to make a healthier alternative and see how they turn out!
 
Author Comment
vvvanessa December 25, 2013
I used to roast these and found that spraying or basting both sides of the potatoes with olive oil really helped to get color on them. But I like the texture of the fried version! I hope you enjoy them whichever way you cook them.
 
Christine December 21, 2013
These were lovely! We added a little basil and salt, then dipped them in a homemade ketchup! We'll definitely be making this on a more regular basis and next time perhaps we'll make that miso mayonnaise too! Thanks!
 
Author Comment
vvvanessa December 25, 2013
Mmm...homemade ketchup! So glad you enjoyed them!
 
Roberta G. December 20, 2013
You say to top the potatoes with the miso paste, do you then toss them? I am servicing these tonight so I hope there is an answer for me before then.
 
Author Comment
vvvanessa December 20, 2013
I don't toss them but rather use the miso-mayonnaise mixture as a dipping sauce that just happens to sit on the potatoes. You can also serve it on the side. See the photos above for reference. i hope you enjoy them!
 
Roberta G. January 2, 2014
Thank you, nice typo by me. I was serving them that night. Big hit, but I did toss them and served the mayo on the side as well. Thank you for sharing.