Cumin-scented fried potatoes recipe

Pinterest LinkedIn Tumblr +

  • Yield: 6 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 10 Minutes


  • Canola oil, for frying
  • 3 large Idaho (baking) potatoes, peeled and cut into 1-inch cubes
  • 1½ teaspoons kosher or fine sea salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon freshly ground pepper
How to Make It
  1. Pour 3 inches of oil into a large deep skillet or a Dutch oven. Using a deep-frying thermometer for accuracy, heat the oil over medium-high heat to 300°F. Meanwhile, drain the potatoes if necessary and pat them as dry as possible with a clean kitchen towel. When the oil reaches the proper temperature, lower only as many potatoes into the oil as will fit in a single layer. A spider (see Tips) is ideal for doing this safely, but you can also use a slotted spoon. Fry until the potatoes are softened but haven’t taken on any color, 4 to 5 minutes. Scoop the potatoes out with the spider or slotted spoon onto a paper-towel-lined baking sheet. Repeat with the remaining potatoes, waiting for the oil to return to temperature if necessary before adding each batch.
  2. When all the potatoes have drained, remove the paper towels from the baking sheet. Stir the salt, cumin, and pepper together in a small bowl. Sprinkle the spice mix liberally over the potatoes, tossing the potatoes to coat them evenly. The potatoes can be made to this point in advance and held for a couple of hours at room temperature, covered with a towel; remove the pan of oil from the heat.
  3. Just before serving, heat the oil over medium-high heat to 400°F. Lower the potatoes into the oil as before, in batches if necessary, and fry until golden brown and crisp, 3 to 4 minutes. Scoop the potatoes out with the spider or slotted spoon onto a baking sheet lined with clean paper towels. Serve immediately.

Comments are closed.