Southwestern Friesside dishes 1/2 cup ancho chile powder 2 tablespoons ground cumin 2 tablespoons salt 4 cups peanut oil 4 large 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 375F, 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 Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3601 ) |
