Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Catsup
1 ts Ground cumin
1 ts Balsamic vinegar or red
White vinegar
2 ts Salt
2 ts Chili powder
3 lg Russet potatoes, peeled,
Wiped dry, cut into
Generous 1/4-inch-thick
Sticks
Canola oil (For deep frying)

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.

SOURCE: BON APPETIT, January 1993

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