Homemade fries, hot and crispy and fresh, are always a treat. This time I spiced them up and then cooled them off with a Lime Cilantro Sour Cream dip.
I’ve also been experimenting with ways to get a crispy but not burnt fry. Cooking them twice seems to be the trick. A little parboiling before frying worked very well. I’ve also seen them fried twice but that seems like a lot more oil than we’re already indulging in.
You’ll have a good bit of spicy seasoned salt left so save it to spice up just about anything: steamed vegetables, baked potatoes or your favorite chicken dish.
- Vegetable Oil, enough to fill your fryer about halfway
- Russet Potatoes
- Salt, 2 or 3 tablespoons
- Cumin, 1 to 2 teaspoons
- Cayenne, 1 teaspoon or more if you like
- Granulated Garlic, 1 teaspoon
- Black Pepper, 1 to 2 teaspoons
- Sour cream, 16 oz
- Limes, 2
- Cilantro, 1/4 cup snipped (not shown)
- Chili Sauce or Cocktail Sauce, 2 or 3 tablespoons (not shown)
Combine the salt and spices in a small bowl. If you’ve got an empty spice jar or shaker, transfer the mixture to it so it’s easier to sprinkle on the fries.
Put a big pot of water on to boil then scrub the potatoes. Slice them into 1/4 inch strips.
Once the water is boiling, add the potatoes and let them cook just until they start to soften. Now’s a good time to start heating the oil. You’ll want it between 325 and 350.
Meanwhile, get started on the dip. Snip the cilantro.
Juice the limes.
Combine the sour cream, cilantro and lime juice in a small bowl. When I got to this point and tasted it, I decided to raid the fridge for something extra.
I found a bottle of chili sauce and emptied it into the mix. I think cocktail sauce would have been even better.
Once the potatoes are tender drain them and spread them out on a paper towels. Blot them with more paper towels so they’re not too wet.
Working in small batches so you don’t cool the oil too much, drop the potatoes into the fryer and cook for 5 to 7 minutes or until they’re nice and toasty brown.
Drain on paper towels or on a rack.
Sprinkle generously with the seasoned salt mixture and serve immediately with the dip. Enjoy!