Here’s a great version of a restaurant classic that you can easily make and enjoy at home.
1/2 cup ketchup
1 tsp. ground cumin
1 tsp. balsamic vinegar or red wine vinegar
2 tsp. salt
2 tsp. chili powder
3 large russet potatoes, peeled, dried, cut into 1/4-inch sticks
Canola oil (for deep frying)
In small bowl, combine ketchup, cumin and vinegar. In separate small bowl, combine salt and chili powder.
Arrange potatoes in parallel rows on kitchen towel. Roll towel up, enclosing potatoes and let stand at least 30 minutes, or up to 1 hour, to dry potatoes.
Pour oil into large, heavy saucepan to a depth of 3-inches. Heat oil to 320 degrees. Add 1/4 of potatoes and fry until just tender and barely colored, about 3 minutes. Using slotted spoon, transfer potatoes to wire rack set over paper towels and allow to drain. Reheat oil to 320 degrees if necessary. Repeat frying with remaining potatoes in 3 more batches. Cool completely.
Reheat oil to 400 degrees. Again, fry potatoes in 3 batches until deep golden brown and beginning to blister, about 2 minutes. Using a slotted spoon, transfer potatoes to basket lined with several layers of paper towels.
Sprinkle with chili salt and serve with cumin ketchup.
Makes 2 generous servings
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