Freedom Fries

March 1, 2010

Freedom Fries

Simon Stump, Tucson CSA

Several small red potatoes (1-2 per person, or 3 for an XL helping)
Chili powder, black pepper, and/or cayenne
Salt
Deep frying oil

Wash potatoes and cut into 8 wedges each.  Soak in cold water and rinse.  Dry.  Heat oil over medium heat (enough to cover fries).  When warm, cook potatoes until they just start to turn color.  Take out of oil (use a slotted spoon, spider web, or whatever you can to avoid picking up oil), and pat dry with paper towel.  You may need to cook in multiple batches.   Turn heat up to high.  When hot, put wedges back into oil.  Cook until nicely browned.  Take out of oil, and pat dry with paper towel.  Sprinkle with salt and spices.

Top with ketchup, mayonnaise, or malt vinegar.

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