Yield: 8 Servings
|½ cup||Ancho chile powder|
|2 tablespoons||Ground cumin|
|4 cups||Peanut oil|
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@...> on Mar 26, 1997