Marcus's Tempura Fries


Chef Marcus Samuelsson, of New York City's Restaurant Aquavit, fries the potatoes twice -- a technique that helps them achieve their golden color and crisp exterior.


  • 4 large Idaho potatoes, peeled

  • 2 cups panko (coarse Japanese breadcrumbs)

  • 1 cup cornflakes, crushed

  • Canola oil, for frying

  • 2 large eggs, well beaten

  • Coarse salt and freshly ground pepper


  1. Using a vegetable peeler, peel and cut potatoes into 3 1/2-by-1/2-inch pieces. Transfer pieces to a large bowl. Run potatoes under cold water until the water runs clear, about 10 minutes. In a small bowl, combine panko and cornflakes; set aside.

  2. In a deep pot, heat 3 inches oil over medium-high heat until it reaches between 280 degrees and 300 degrees on a deep-frying thermometer. Drain potatoes in a colander. Pat dry with a kitchen towel. Add potatoes to hot oil in batches and fry for 2 minutes. Drain on a paper towel-lined baking sheet. Transfer to a freezer until well chilled. Remove chilled potatoes from freezer and coat with beaten eggs and then panko mixture.

  3. Reheat the oil over medium-high heat until it reaches 360 degrees. Add potatoes in batches and fry until golden brown, 3 to 4 minutes. Drain on a clean paper towel-lined baking sheet. Season with salt and pepper. Serve immediately.

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