Ingredients
- 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
- 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.
- 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.
- 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.
