SPICY DEEP-FRIED POTATOES
This is one of my partner’s concoctions. Believe it or not he does cook! How lucky am I? 😀 This is a great side dish for any meal, like steak, sandwiches, burger, or what have you. Be warned though they can be a bit spicy, hence the name. Measurements will very according to taste and how much you are making. I had to get this info on the fly as he was cooking this for din-dins, lol. So I will do my best to give you a properly formatted recipe. 😉
What you’ll need:
Unpeeled potatoes, spices, fry oil, large pan/pot, fry cutter, large Ziploc bag, slotted metal spoon
Put your unpeeled potatoes in a sink of shallow water. Scrub the spuds clean and rinse.
Be sure to cut out any ‘bad’ spots. Using a knife to bore out the spot will reduce wasting of potato flesh.
Slice, dice, and cut ‘em up! If you have a fry cutter feel free to use it. If not, don’t worry, you can cut the ‘tators into fry like strips, wedges, bite sized pieces, or whatever strikes your fancy.
Next add your seasoning. You can use the shake method, by putting the potatoes in a Ziploc bag with the seasoning and shake the h*ll out of it. Or you can put your potatoes in a large bowl and toss them with the seasoning. Be sure to coat them well.
Have a deep fryer? Great! If not (like me), no worries, get a deep pan or pot and heat up some oil. In this case we used Gold’n Canola Oil. This is an Australian non-GM oil, but any canola (or oil in general) will do. It’s all in your taste or preference. Be sure there is enough oil to cover your potatoes!
OPTIONAL: If you want to go for a healthier meal, bake your potatoes in the oven.
Add your fries (chips), but like with anything involving heat and/or hot oil, be careful! Make sure your oil is very hot, or you’ll end up with soggy potatoes instead of crisp ones.
TIP: To test if your oil is hot enough lightly wet your finger tips and flick a couple of drops into the oil. If it sizzles, you’re good to go!
HINT: Freezing your ‘tators prior to frying will increase their crispiness.
TIP: If your fries, after frying, are a bit soggy, pop them in the oven to crisp them up a bit more.
To check and make sure your potatoes are done, stick a fork in them! Yes that phrase does have a purpose. 😉 A cooked potato will be firm but will allow the fork to slide into it easily. A potato that isn’t done will give resistance to the fork. They should also be a lovely golden brown and if in a deep enough pot will begin to float.
Serve hot. Condiments are optional on this one as the potatoes are seasoned already for flavour. Enjoy!
Prep Time: 10-15 minutes
Cook Time: 3-5 minutes
Yields: 4 servings
1 lbs (454 grams) of unpeeled potatoes
1 teaspoon of Onion Salt
1 teaspoon of ground Cayenne Pepper
1 tablespoon of ground Black Pepper
A dash of Paprika
1 tablespoon of Worcestershire Sauce
Canola Oil, enough to cover your potatoes (the amount can vary depending on the container being used to fry with)
Wash potatoes thoroughly. Cut them into desired sized pieces. Be sure to leave the skin on.
Put clean and cut potatoes into a large Ziploc bag, or mixing bowl. Add the onion salt, cayenne, pepper, paprika and Worcestershire. Toss until well coated.
Heat oil to about 175–190 °C (347–374 °F). Carefully place fries into hot oil. May need to split fries into two batches depending on size of container being used.
Fry for about 3-5 minutes, or until golden brown and floating. Remove with a slotted metal spoon.
Set aside for a minute in strainer, or on paper towel, to rid the fries of any excess oil.
About the author Chyina
I’m a Goth/Hippie who loves to try new things and dabbles in anything and everything that I find enjoyment in. That can include but is not limited to, cooking, art, digital design, jewellery making, photography, gardening, nature, animals and whatever else strikes my fancy. I’m an optimistic (occasionally) perfectionist (constantly), who can be very sarcastic (incessantly), but all in good humour. :)