Spicy french fries

Yield: 1 Servings

Measure Ingredient
¾ teaspoon Coarse kosher salt
⅛ teaspoon Cayenne
⅛ teaspoon Paprika
⅛ teaspoon Ground coriander seeds
4 cups Vegetable oil
2 mediums Russet; (baking) potatoes (about 12 ounces total)

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 ¼-inch thick sticks. Fry potatoes in oil 1½ 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@...> on Dec 28, 1997

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