Southwestern fries

Yield: 8 Servings

Measure Ingredient
½ cup Ancho chile powder
2 tablespoons Ground cumin
2 tablespoons Salt
4 cups Peanut oil
4 larges Potatoes

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

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