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In what promises to be the best three days ever spent on anything, Jessica Benefield of Nashville’s Two Ten Jack transforms the versatile potato into something even more exquisite than your average fry. Impossible, you say? This is baked potato as finger food, dusted with a sweet and spicy togarashi and served alongside a Kewpie mayo-scallion sour cream.
Chef Benefield: saving the world one (brined, chilled, par-cooked, chilled again, par-fried, frozen, fried) fry at a time.
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March 14, 2016
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