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Long and crisp french fries just ask for creative seasoning to stick to the shiny remnants of oil. That seasoning can be almost anything -- potatoes are one of those perfect blank-canvas foods that can be amped up by a myriad of ingredients.
Unfortunately, it's not so easy to get the wonderful bite of wasabi on each fry. With many powders, a nice sprinkle will give you the flavor your looking for, but it doesn't really pop until you mix it up into that nice green ball of paste. But there are ways to get the wasabi to spice up your fries -- it's just not really on the fries itself.
A nice helping of salt and wasabi (or wasabi salt) is a good start on the fries, to get that hint of flavor. Salt is always a necessity, and with the wasabi, you're a small step in the right direction. But the easiest way to add wasabi is in your condiments. The paste can be mixed into ketchup if you like the red stuff, or into mayonnaise if you prefer the white stuff. Or, go wild and mix them both together.
That way, you get the flavor of the fry, the kick of the salt, and the wonderful punch of wasabi without over-coating your potatoes in the green stuff.
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4-01-2009 @9:16PM kerosene said... Maybe mix some wasabi-in-a-tube with olive oil, coat the potatoes in that, then bake?
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4-02-2009 @1:47AM Chris Wilkerson said... I hate to be sort of... blunt...
But isn't the ketchup version just a different variation of cocktail sauce? unless of course you're talking about real wasabi which usually isn't powderised and/or is very rare to get your hands on in the US.
Most wasabi = 80% horseradish
horseradish + ketchup = cocktail sauce
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