Fried Whole Potatos
created by Iron Chef Chinese I, Chen Kenichi
Battle New Potato
reverse-engineered by David J Rust

Ingredients:

Steps

1. In 300 degree oil, deep fry the potatos until cooked through. This is a low tempurature, deep-frying method. This will take about 15 minutes. Be careful not to burn the skins of the potato.

2. Remove the potatos and allow them to drain. Deep-fry the spinach until it becomes a bit crunchy, but -again- be careful not to burn it.

3. In a skillet with a tablespoon of the deep-frying oil, saute the onion and garlic until the onion turns transluscent. Add the potatos and toss them together with the onion and garlic.

4. Place the potatos in a serving bowl and dress with the fried strands of spinach. Season with salt and pepper to serve.

Serves 6 as a small side-dish.

Iron Chef Notes:

I'm not sure about the inclusion of garlic to this dish. All I know is that we see Chen tossing the deep-fried potatos with onions and possible one other small, minced, white vegetable. Garlic would make sense, but not too much. Also, again, we do not see Chen seasoning this dish. Since we know he intends for the skins to be eaten, I would guess that some salt and pepper is added during the onion/garlic step.

One of the panelists commented that this dish was slightly bitter. This displeased Chen, so I'm guessing that it was not supposed to have that flavor. I can think of two sources of bitterness given the ingredients ... slightly burnt potato skins or slightly burnt spinach. While the whole, small potatos need a long time to cook, be careful not to scorch them in the hot oil.