| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Vegetables, Potatoes, Spices, Chili | 2 | Servings |
INGREDIENTS
| 1/2 | c | Catsup |
| 1 | ts | Ground cumin |
| 1 | ts | Balsamic vinegar or red |
| White vinegar | ||
| 2 | ts | Salt |
| 2 | ts | Chili powder |
| 3 | lg | Russet potatoes, peeled, |
| Wiped dry, cut into | ||
| Generous 1/4-inch-thick | ||
| Sticks | ||
| Canola oil (For deep frying) |
INSTRUCTIONS
Combine catsup, cumin and vinegar in small bowl. Combine salt and chili powder in another small bowl. (Can be prepared 1 day ahead. Cover spearately and let stand at room temperature.) Arrange potatoes in parallel rows on kitchen towel. Roll towel up, enclosing potatoes, and let stand at least 30 minutes and up to 1 hour to dry potatoes. Pour oil into heavy large saucepan to depth of 3 inches. Attach deep-fry thermomether and heat oil over medium-high heat to 320-degrees F. add 1/4 of potatoes to oil and fry until just tender and barely colored, about 3 minutes. Using slotted spoon, transfer potatoes to wire rack set over paper towels and allow to drain. Preheat oil to 320-degrees F. if necessary. Repeat frying with remaining potatoes in 3 more batches. Cool completely. (Can be prepared up to 3 hours ahead.. Let potatoes stand at room temperature, let oil cool.) Reheat oil to 400-degrees F. Fry potaotes in 3 batches until deep golden brown and beginning to blisher, about 2 minutes. Using slotted spoon, transfer potatoes to basket lined with several layers of paper towels. Sprinkle with chili salt and serve with cumin catsup. SOURCE: BON APPETIT, January 1993 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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