YIELD: 12 servings 6 large potatoes Canola oil, as needed 3 Tbsps. wasabi powder 6 tsps. kosher salt 3 tsps. ground black pepper 3 tsps. ground ginger 3 tsps. granulated garlic 3 tsps. sugar Peel potatoes and slice into desired shape (1/2-inch sticks, wedges or 1/8-inch thick chips); rinse and pat dry. Heat oil in a deepfryer or deep-sided saucepan to 275°F. Blanch potatoes 5 minutes, cooking in batches if necessary. Drain and set aside until ready to serve. Mix together dry seasonings. 3. ...

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