Jose’s  (SS) Special Spicy French Fried Chips

Delicious or No ?


Anyway, it’s actually much more fulfilling to relive these fries that I made tonight. Mmmmm. Fries.

French fries are my favorite food. I prefer “hand-cut” fries although I’ll settle for a good shoestring. Please do not ever batter my fries (I’m looking at you, Burger King). And I refuse to acknowledge steak fries (way too high of a soft middle:crispy outside ratio).

These healthy baked “fries” are packed with flavor and they always win with the whole family. To be honest, I should admit that they aren’t all that spicy as written. You could definitely kick them up a notch, but I can’t because of the little fussy fussies.

Equally as much as I love fries, I hate scrubbing pans. I am a new parchment paper convert. I never used to buy it thought it because it was expensive and wasteful. Screw that. It’s easy and saves me time. Bingo!

You can make these on parchment like I did or directly on the baking sheet. They will get crispier right on the sheet but a lot of that crispy goodness might stick to the pan. It’s your call.

Total: 17 min Prep:10 min Cook: 7 min

Yield: 4 servings

Level:Intermediate

Ingredients

1 1/2 teaspoons coarse salt

1/4 teaspoon cayenne

1/4 teaspoon paprika

1/4 teaspoon ground coriander seeds

4 cups vegetable oil

4 medium baking potatoes, like russets (about 4 pounds total)

How to make

In a large bowl stir together salt, cayenne, paprika, and coriander.

In a 4-quart heavy kettle, heat oil over moderate heat until a deep-fat thermometer registers 325 degrees.

While oil is heating, cut potatoes lengthwise into 1/4-inch-thick sticks. Fry potatoes in oil 1 1/2 minutes (potatoes will not be golden) and with a slotted spoon transfer to brown paper or paper towels to drain.

Heat oil to 350 degrees F. Return potatoes to oil and fry until golden and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean brown paper or paper towels to drain and toss fries in spice mixture.

Adapted from goodcooking.com