 |
Home |
Spicy French Fries
|
|
Ingredients 4 medium russet
potatoes (about 1 3/4 pounds), unpeeled 1/4 cup chopped fresh parsley |
1. Peel and pat dry the potatoes. Using a
large knife cut the potatoes into sticks 1/4 inch
wide and about 3 inches long or use French Fries cutter.
Dry the potatoes thoroughly with kitchen papers. 2. In a 4-quart heavy deep fryer or karahi heat oil over moderate heat to 325°F. 3. Fry potatoes in oil for 3 minutes (potatoes will not be golden) and using a slotted spoon transfer potatoes to paper towels to drain. 4. Reheat oil to 350°F. Return potatoes to oil and fry until golden and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean paper towels to drain. 5. In a large bowl stir together salt, chaat masala, chilli powder and khati powder. Toss the fries in spice mixture and serve with Broasted chicken Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes. Transfer potatoes to bowl. Toss with parsley, garlic
and coarse salt. |
