BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
10 min
- Rinse potato in cold running water. Place potato in a medium pot, cover with 2 inches of water, and cook for 30 minutes, or until a fork goes through easily. Cut cooked potato in half lengthwise, then cut halves into quarters lengthwise.
- Add about 2½ inches of oil to a deep skillet and heat to 350 °F. Add half of the potatoes to heated oil and cook for 4 to 5 minutes, or until golden and crisp on the surface, turning them once or twice during cooking. Drain potatoes on a paper towel. Finish frying the remaining potatoes.
- Transfer potatoes to a bowl, sprinkle on Kayanoya Original Vegetable Stock Powder, and toss. Serve on a medium plate.
