Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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

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