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1
Cut the potatoes in 3/8-inch slices.
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2
Then stack cut pieces of potatoes and cut them into 3/8-inch square pieces.
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3
Submerge the potatoes in a large bowl of water and let sit for 30 minutes.
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4
This will help leach the excess starch from the potatoes and keep them from oxidizing.
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5
While potatoes are soaking, prepare the sauce: Combine all ingredients in a nonreactive pan and heat over medium-high.
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6
Adjust heat to a simmer and reduce by half.
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7
Heat a heavy stock pot with the oil to 325 degrees F over medium heat.
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8
(Use a candy thermometer to check the temperature.)
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9
Remove potatoes from the water and pat dry.
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10
Carefully add 2 handfuls of potatoes to the hot oil.
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11
There should be at least 1-inch of oil above the potatoes.
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12
Cook for 5 to 7 minutes or until potatoes are light brown.
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13
Remove potatoes, with a slotted spoon, shake off excess oil and place on a rack to cool.
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14
Repeat until all of the potatoes are par-cooked.
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15
After all the potatoes have been par-cooked, heat oil up to 350 degrees F over medium heat.
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16
Add 2 handfuls of par-cooked potatoes, and cook for 2 minutes or until golden brown.
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17
Remove from oil, with a slotted spoon, shake off excess oil.
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18
Transfer potatoes to a serving bowl and season lightly with salt and pepper.
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19
Repeat this method until all potatoes are fried.
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20
To serve: Drizzle sauce over hot fries and garnish with toasted sesame seeds.
