Crispy Idaho® Potato Satay with Yuzu Coriander Vinaigrette


Potato Satay

  • 9 Idaho® Russet potatoes, 50 ct.
  • oil, as needed for cooking
  • skewers, as needed
  • lemons, as needed

Yuzu Coriander Vinaigrette

  • 3 tablespoons preserved lemon peel, minced
  • 4½ tablespoons toasted coriander seed
  • 1½ cups packed pickled ginger
  • 1½ cups ginger pickling liquid
  • ¾ cups Yuzu
  • 6 tablespoons chili oil
  • 3 cups fresh parsley


Potato Satay

  1. Clean and peel the Idaho® potatoes then cut into uniform, two-ounce pieces.
  2. After soaking the skewers, position one skewer into each potato piece.
  3. Place the skewered potatoes in water for 30 minutes to 1 hour (not releasing much of the starch).
  4. Next, pan fry the potatoes in 350°F oil until golden brown- about 6 to 8 minutes. Drizzle with fresh squeezed lemon juice and reserve on paper towel. 
  5. To serve, lightly char the skewers on a hot grill and serve with the vinaigrette.

Yuzu Coriander Vinaigrette

  1. Combine all ingredients and puree using a blender or a hand immersion blender.


Chef Tip:

  • A quick, burst of citrus makes this sauce the perfect complement to hearty, earthy potatoes.
  • Substitute lime juice if Yuzu isn’t available.
  • Substitute rice wine vinegar or balsamic for ginger pickling liquid, if needed.
Print Recipe

Yield: 12

Rocco Whalen
Fahrenheit, Rosie & Rocco’s, Rocco’s at the Q
Cleveland, OH, and Charlotte, NC

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