SPICY STRAW POTATOES

Spicy Straw Potatoes image

Yield Makes 4 (hors d'oeuvre) servings

Number Of Ingredients 12

For seasoned salt
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
For potatoes
2 lb russet (baking) potatoes (4), peeled
3 cups peanut or vegetable oil
Special Equipment
a deep-fat thermometer

Steps:

Make seasoned salt:
Stir together all seasoned salt ingredients in a small bowl.
Soak potatoes:
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.
Fry potatoes:
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.