Bobby Flay's Southwestern Fries
2 TBSP Ancho Chili Powder
1 TBSP Kosher Salt
5 Large, Peeled Idaho Potatoes
1 Quart Vegetable Oil
1/4 Chopped Fresh Cilantro
Combine Chili powder and Kosher salt in a small bowl. Set aside. Cut potatoes into 1/4 inch thick fries. Place fries in a large bowl of cold water. Heat oil in a large straight sided skillet to 325. Dry fries in batches on paper towels. Fry each batch for 3-4 minutes or until a pale blonde color and remove to a sheet pan lined with paper towels. Increase the heat of the oil to 375 and fry each batch again until golden brown. Remove to a sheet pan again with paper towel lining. Season with chili mixture and cilantro and salt to taste. Serves 4.
If any of you are bold enough to make these, send me a pic and let me know how they come out.