Classic French Fries With Chili Salt

CATEGORY	CUISINE	TAG	YIELD
Vegetables	French	Chili, Potatoes, Spices, Vegetables	2	Servings

INGREDIENTS

1/2	c	Catsup
1	t	Ground cumin
1	t	Balsamic vinegar or red
		White vinegar
2	t	Salt
2	t	Chili powder
3		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 514 Calories From Fat: 11 Total Fat: 1.3g Cholesterol: 0mg Sodium: 2978.5mg Potassium: 2727.7mg Carbohydrates: 113.7g Fiber: 11.5g Sugar: 18.1g Protein: 13.1g