Ingredients Jump to Instructions ↓

  1. 1/2c Catsup

  2. 1 ts Ground cumin

  3. 1 ts Balsamic vinegar or red White vinegar

  4. 2 ts Salt

  5. 2 ts Chili powder

  6. 3 lg Russet potatoes, peeled, Wiped dry, cut into Generous 1/4-inch-thick Sticks Canola oil (For deep frying)

Instructions Jump to Ingredients ↑

  1. + Directions : Combine catsup, cumin and vinegar in small bowl. Combine salt and chili powder in another small bowl. (Can be prepared 1 day ahead. Cover spearately and let stand at room temperature. ) Arrange potatoes in parallel rows on kitchen towel. Roll towel up, enclosing potatoes, and let stand at least 30 minutes and up to 1 hour to dry potatoes. Pour oil into heavy large saucepan to depth of 3 inches. Attach deep-fry thermomether and heat oil over medium-high heat to 320-degrees F. add 1/4 of potatoes to oil and fry until just tender and barely colored, about 3 minutes. Using slotted spoon, transfer potatoes to wire rack set over paper towels and allow to drain. Preheat oil to 320-degrees F. if necessary. Repeat frying with remaining potatoes in 3 more batches. Cool completely. (Can be prepared up to 3 hours ahead. . Let potatoes stand at room temperature, let oil cool. ) Reheat oil to 400-degrees F. Fry potaotes in 3 batches until deep golden brown and beginning to blisher, about 2 minutes. Using slotted spoon, transfer potatoes to basket lined with several layers of paper towels. Sprinkle with chili salt and serve with cumin catsup.


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