| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Ancho chile powder |
| 2 |
tb |
Ground cumin |
| 2 |
tb |
Salt |
| 4 |
c |
Peanut oil |
| 4 |
lg |
Potatoes |
INSTRUCTIONS
Shoestring cut the potatoes: sliced lengthwise into very thin shoestring
strips.Combine the chile powder, cumin and salt and set aside.
In a large saucepan over high heat, heat the peanut oil to 375 degrees, or
until a bit of potato sizzles when immersed. Fry the potatoes in batches
for about 3 minutes, or until crisp and golden brown. Drain on paper
towels.
Immediately season with the spice mixture and serve.
Recipe by: Flay and McDavid, Grillin' Chillin, 1996 (c) TVFN Posted to
MC-Recipe Digest V1 #542 by Nancy Berry <nlberry@prodigy.net> on Mar 26,
1997
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