Spicy Straw Potatoes

Spicy Straw Potatoes

Info

Rating
Calories
804.0
Protein
33.0
Sodium
323.0
Fat
54.0

Description

Russet potatoes are the classic choice for baking but also are best for frying. Because they’re high in starch and low in moisture, they make crisper fries. And don’t refrigerate potatoes for frying; the sugars that accumulate cause very rapid browning and the fries can turn bitter.

Ingredients

1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/8 teaspoon sugar
2 lb russet (baking) potatoes (4), peeled
3 cups peanut or vegetable oil
Special equipment: a deep-fat thermometer

Directions

  1. Stir together all seasoned salt ingredients in a small bowl.
  2. Cut potatoes lengthwise into thin matchsticks, about 1/8 inch thick, using a mandoline or other manual slicer, and submerge in a bowl of ice water until ready to fry.
  3. Heat oil in a 4-quart heavy saucepan over moderately high heat until it registers 375°F on deep-fat thermometer. While oil is heating, drain potatoes in a colander and dry well with paper towels. Fry potatoes in 4 batches, stirring, until golden, 4 to 5 minutes (return oil to 375°F between batches), transferring each batch with a slotted spoon to a baking sheet lined with paper towels to drain. While still warm, toss each batch with one fourth of seasoned salt.

Tags

    Potato Fry Summer Gourmet
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