Yield: 1 Servings
|¾ teaspoon||Coarse kosher salt|
|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