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4 lg White potatoes -- unpared,
- scrubbed
- Boiling -- salted water
1/2 t Salt
1/4 t Ground white pepper
1/4 t Ground black pepper
1/4 t Onion powder
1/4 t Garlic powder
1/8 t Ground cumin
1/8 t Ground cayenne pepper
- About 2 c. oil -- for frying
Cut the potatoes into 1" cubes. Add to boiling salted water. Cook
just until fork tender but not mushy, about 7 minutes. Drain and cool.
Meanwhile, in a bowl, combine the salt, peppers, onion and garlic
power, cumin and cayenne pepper. Add the potatoes to the spices.
Toss to coat all pieces evenly. You may do this much in advance and
hold the potatoes as long as an hour before completing the dish. Heat
about 1" oil in a wok or deep skillet to about 350 degrees or until a
piece of potato sizzles when added to the oil. Add the potatoes. Fry
until golden brown on all sides, turning frequently. Remove from fat,
drain and serve immediately.
- scrubbed
- Boiling -- salted water
1/2 t Salt
1/4 t Ground white pepper
1/4 t Ground black pepper
1/4 t Onion powder
1/4 t Garlic powder
1/8 t Ground cumin
1/8 t Ground cayenne pepper
- About 2 c. oil -- for frying
Cut the potatoes into 1" cubes. Add to boiling salted water. Cook
just until fork tender but not mushy, about 7 minutes. Drain and cool.
Meanwhile, in a bowl, combine the salt, peppers, onion and garlic
power, cumin and cayenne pepper. Add the potatoes to the spices.
Toss to coat all pieces evenly. You may do this much in advance and
hold the potatoes as long as an hour before completing the dish. Heat
about 1" oil in a wok or deep skillet to about 350 degrees or until a
piece of potato sizzles when added to the oil. Add the potatoes. Fry
until golden brown on all sides, turning frequently. Remove from fat,
drain and serve immediately.
