| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
lb |
Russet potatoes * |
| 1 |
qt |
Ice water |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Cayenne |
| 3/4 |
ts |
Ground cumin seed |
|
|
Vegetable oil |
INSTRUCTIONS
* scrubbed, sliced in paper-thin rounds
Soak the potatoes in the water mixed with 2 teaspoons of the salt for 10
minutes. Drain and dry thoroughly. Mix the remaining salt with the cayenne
and cumin. Fill a heavy saucepan with 2 to 3 inches of oil. Heat to 375
degrees F. (At this temperature a cube of bread dropped into the oil will
sizzle immediately on contact.)
Add the potatoes in batches and fry until lightly browned. Remove and drain
on paper towels.
Just before serving, reheat the oil to 375 degrees F. Add the potatoes in
batches and fry until crisp. Drain on paper towels, then season with the
salt mixture.
PER SERVING: 300 calories, 5 g protein, 41 g carbohydrate, 14 g fat (2 g
saturated), 0 mg cholesterol, 680 mg sodium, 4 g fiber.
Andrew Schloss writing in the San Francisco Chronicle, 12/16/92.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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