Name: Spicy Straw Potatoes
Yield: Makes 4 (hors d’oeuvre) servings
Ingredients: 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne; 1/8 teaspoon sugar; 2 lb russet (baking) potatoes (4), peeled; 3 cups peanut or vegetable oil; a deep-fat thermometer

Russet potatoes are the classic choice for baking but also are best for frying. Because they’re high in starch and low in moisture, they make crisper fries. And don’t refrigerate potatoes for frying; the sugars that accumulate cause very rapid browning and the fries can turn bitter.

Active time: 15 min Start to finish: 30 min

Cooks' note:

If you have leftovers, they will keep in an airtight container at room temperature 3 days.

Recipe notes

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