PB & J Fries


  • 4 Pounds Idaho® russet potatoes, peeled
  • Canola or rice bran for frying, as needed
  • Salt, as needed
  • Crushed peanuts, as needed
  • Green onions, sliced, as needed
  • Satay sauce** as needed
  • Smoky raspberry jelly**as needed
Satay Sauce Ingredients:
  • ¼ pound ginger
  • 1 bunch of cilantro
  • 1 1/3 ounce onion
  • 1 1/3 ounce garlic
  • 3 1/3 ounce sweet soy sauce
  • ¼ quart soy sauce
  • ½ cup sesame oil
  • ½ cup sambal oelek
  • 4 ½ cups coconut milk
  • ¼ quart lime juice
  • 18 ounces natural peanut butter, unsweetened
Smoky Raspberry Jelly Ingredients:
  • 1 pound raspberry jelly
  • 1-2 ounces blackberry jelly
  • 1 1/3 teaspoon lemon juice
  • ½ teaspoon liquid smoke
  • 4 teaspoons sugar


  1. Cut potatoes into 3/8 inch think sticks. Wash starches off. Blanch in oil between 325 degrees F and 350 degrees F, then fry to crisp at 375 degrees F. Place on sheet pan to cool a bit and season with salt. Garnish fries with crushed peanuts and green onions and serve with satay sauce and jelly.
Satay Sauce Directions:
  1. Blend ginger, cilantro, onion and garlic in a food processor. Add to stockpot. Add sweet soy sauce, soy sauce, sesame oil and sambal oelek to stockpot and bring to a boil.
  2. Add coconut milk and lime juice and return to a boil.
  3. Turn off heat, the add peanut butter. Blend with an immersion blender until smooth and creamy. Reserve.
Smoky Raspberry Jelly Directions:
  1. Add jelly, lemon juice, and liquid smoke to a saucepan. Bring to a boil, then stir in sugar.
  2. Blend well with immersion blender. Reserve.
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Yield: 10 servings

Mike McKinnon
Potato Champion
Portland, OR

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