These pert potatoes feature a flavorful crust, extra crispy because of their double frying. The first frying can be done in advance of grilling, but save the last step until the end, right before you plan to eat.
SERVES 6
| 4 | russets or other baking potatoes, peeled or unpeeled |
| Cold water | |
| Ice cubes | |
| 3 | tablespoons cumin seeds, toasted and ground (see Technique Tip) |
| 2 | teaspoons All-'Round Rub ([>]), or Chile Rub Rojo ([>]) or chili powder |
| 2 | teaspoons kosher salt or other coarse salt |
| Peanut oil or other vegetable oil for deep-frying |
Slice the potatoes into fat matchsticks, about ⅜ inch in diameter. Toss the potatoes into a large bowl of cold water as they are cut.
Pour off the water from the potatoes, eliminating some of the starch as you do. Add more cold water to cover and put in 6 or 8 ice cubes this time. Place the bowl in the refrigerator and let the potatoes soak in the ice water for 30 minutes to 1 hour, to firm them. Dram the potatoes well on paper towels or clean dish towels. You want to eliminate all surface moisture to cut down on popping oil when frying.
In a large bowl, combine the cumin with the dry rub and salt and reserve.
Up to 1 hour before you plan to eat, fry the potatoes the first time. In a large, heavy saucepan or Dutch oven, heat 3 to 4 inches of oil to 340° P. Add the potatoes in batches and par-fry them for about 3 minutes, just until they begin to color. Drain the potatoes, which will be limp and a little sorry looking, and spread them on several layers of paper towels covering a baking sheet. Turn off the heat under the oil unless you plan to refry the potatoes immediately.
Just before serving, reheat the oil to 360°F, and fry the potatoes in batches again for 2 to 4 minutes, until they are golden brown and crisp. Dram the fries again and toss each batch, as it is drained, with the cumin spice mixture in the bowl.
Transfer the fries to a napkin-linedplatter or shallow bowl or basket. Serve piping hot.
TECHNIQUE TIP: Toasting whole spices before grinding brings the aromatic oils to the surface and deepens the taste. We always recommend it, but it's critical for the full flavor of the Crispy Cumin Fries. Toast the whole seeds in a dry skillet and then grind them with a mortar and pestle, spice mill, blender, or clean coffee grinder.