| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
French |
Potatoes |
1 |
Servings |
INGREDIENTS
| 3/4 |
ts |
Coarse kosher salt |
| 1/8 |
ts |
Cayenne |
| 1/8 |
ts |
Paprika |
| 1/8 |
ts |
Ground coriander seeds |
| 4 |
c |
Vegetable oil |
| 2 |
md |
Russet; (baking) potatoes (about 12 ounces total) |
INSTRUCTIONS
In a large bowl stir together salt, cayenne, paprika, and coriander. In a
4-quart heavy kettle heat oil over moderate heat until a deep-fat
thermometer registers 325 F. While oil is heating, cut potatoes lengthwise
into 1/4-inch thick sticks. Fry potatoes in oil 1 1/2 minutes (potatoes
will not be golden) amd with a slotted spoon transfer to brown paper or
paper towels to drain. Heat oil to 350 F. Return potatoes to oil and fry
until golden and crisp, about 5 minutes. Transfer fries with a slotted
spoon to clean brown paper or paper towels to drain and toss fries in spice
mixture. Serves 2.<p>Note: before you place any hot food item on paper
towels, make sure the paper towels do not contain Dioxin, a chemical
sometimes found in many paper products. When Dioxin comes in contact with
heat, it releases harmful additives to whatever it touches.
Posted to recipelu-digest Volume 01 Number 410 by "Diane Geary."
<diane@keyway.net> on Dec 28, 1997
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”