Yield: 4 Servings
|\N \N||Stephen Ceideburg|
|2 pounds||Russet potatoes *|
|1 quart||Ice water|
|¾ teaspoon||Ground cumin seed|
|\N \N||Vegetable oil|
* 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