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Categories:
potatoes chili powder paprika sugar ground mustard garlic onion powder cayenne pepper ground cumin ground black pepper canola oil kosher salt
Viewed: 74 - Published at: 3 years agoIngredients
- 3 russet potatoes
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 12 tablespoon sugar
- 12 tablespoon ground mustard
- 12 tablespoon garlic powder
- 12 tablespoon onion powder
- 12 teaspoon cayenne pepper
- 12 teaspoon ground cumin
- 12 teaspoon fresh ground black pepper
- canola oil, for frying
- kosher salt, to taste
Method
- Peel and uniformly slice the potatoes lengthwise so they're about 1/16" thick; place them in a bowl of ice water for 30 minutes.
- Drain potatoes; spread out on paper towels to dry.
- Meanwhile, in a large bowl, mix together chile powder, paprika, sugar, ground mustard, garlic powder, onion powder, cayenne, ground cumin, and ground black pepper; set aside.
- Pour canola oil into a 6 quart saucepan to a depth of 2 inches and heat over medium-high heat to 325 degrees F. Working in batches, fry potatoes until golden and crisp, 3 to 5 minutes.
- Using a slotted spoon, transfer to a paper towel-lined bowl; season with kosher salt to taste and toss with spices.
