INGREDIENTS:½ cup ancho chile powder
2 Tbsp. ground cumin
2 Tbsp. salt
4 cups peanut oil
4 large Idaho® Potatoes, sliced lengthwise into very thin shoestring strips DIRECTIONS:Combine chile powder, cumin and salt; set aside. In a large saucepan over high heat, heat the peanut oil to 375°F, or until a bit of potato sizzles when immersed. Fry the potatoes in batches for about 3 minutes, or until crisp and golden brown. Drain on paper towels. Immediately season with the spice mixture and serve. SERVINGS:8 servings From:Chef Bobby Flay, Mesa Grill, New York City PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION
