Every truck in Oahu has a spin on street fries. This beef tallow furikake fries recipe is my take on the best street food you can get and bring back to the Mainland.
This post was Sponsored by Idaho Potatoes. The thoughts and opinions expressed are my own.
Recently, I spent a few days on the iconic North Shore of Oahu chasing sun sets and recharing my batteries. I polled my audience on where to go and had an overwhelming responce for checking out the food truck scene. Everyone had a favorite and was anxious to chime in.
Not wanting to disappoint anyone (and, honestly, being on the hunt to try just about everything I could while there), I made it a mission to hit several of the most popular food truck spots. My favorite was the tuna sandwich and Hurricane fries at a little truck parked at Sharks Cove. Their name was the Cove and I haven’t been able to find an Instagram or website for them to tag, but they were in with a killer shrimp truck and taco stand right next to a snorkel rental shop. If you are sitting at Sharks Cove, you will find them.
The days ticked on and I tried several other food trucks, all with their own signature spin on fries. Always fried to a crisp and slathered in a spicy sauce and sprinkled with furikake. A simple thing, but one that altered my french fry condiment choices forever.
I brought the idea back to the Mainland, grabbing and testing a few furikake blends in the GirlCarnivore Meat Labs. I sliced up huge russet potatoes as thin as I could and even added extra crunch by coating the fries in beef tallow. All in all, they are food truck approved, even if you are a layover or two away from a proper island view.
I dare you to give them a try and tell me you’ll ever go back to just plain ketchup again. Actually, check out these rosemary duck fat fries while you’re at it and let’s really expand on your fry menu.
What is Furikake?
Furikake is a dried mix of finely minced seaweed, salt, and other herbs. It’s meant to be sprinkled over things like rice and veggies and is a great way to really amp up the flavor just like any spice blend. There are a variety of furikake blends in any given international market and they are always fun to play with.
Click here to see the Furikake blend I used on the fries.
If you’ve tried my Beef Tallow Furikake Fries recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
- 4 russet potatoes peeled
- ½ cup beef tallow
- Coarse sea salt
- ¼ cup Furikake Seasoning
- ½ cup sriracha sauce
- ¼ cup mayo
Preheat the oven to 450 degrees F.
On two rimmed baking sheets, divide the beef tallow. Place in the oven to melt.
Slice the potatoes into thin shoestring fries. Arrange on to a paper toweled lined rack to dry.
Once the tallow has melted, carefully remove from the oven and add fries, evenly, in a single layer over each baking sheet.
Bake for 10 to 15 minutes.
Carefully remove the fries from the oven and flip on the pan using a spatula.
Bake for an additional 10 to 15 minutes until golden and crisp all over.
With a slotted spatula, remove fries and drain onto a paper towel lined platter.
Whisk the sriracha and mayo in a large bowl.
Season with salt and pepper, as desired.
Scoop the fries onto serving dishes.
Drizzle the sriracha sauce over the fries.
While the fries are still moist from the tallow, sprinkle them liberally with the furikake mixture.
Serve piping hot.