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Ingredientes
- 1/2 c. Catsup
- 1 tsp Grnd cumin
- 1 tsp vinegar">Balsamic vinegar or possibly red White vinegar
- 2 tsp Salt
- 2 tsp Chili pwdr
- 3 lrg Russet potatoes, peeled, Wiped dry, cut into Generous 1/4-inch-thick Sticks Canola oil (For deep frying)
Direcciones
- Combine catsup, cumin and vinegar in small bowl. Combine salt and chili pwdr 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 min 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 in 1/4 of potatoes to oil and fry till just tender and barely colored, about 3 min. 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. Cold completely. (Can be prepared up to 3 hrs ahead.. Let potatoes stand at room temperature, let oil cold.)
- Reheat oil to 400-degrees F. Fry potaotes in 3 batches till deep golden and beginning to blisher, about 2 min. Using slotted spoon, transfer potatoes to basket lined with several layers of paper towels.
- Sprinkle with chili salt and serve with cumin catsup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 625g | |
| Recipe makes 2 servings | |
| Calories 510 | |
| Calories from Fat 11 | 2% |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3050mg | 127% |
| Potassium 2609mg | 75% |
| Total Carbs 117.44g | 31% |
| Dietary Fiber 8.4g | 28% |
| Sugars 17.7g | 12% |
| Protein 13.41g | 21% |
