Preparation:
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 |
