One, two, or even three handfuls of these addictive shoestring potatoes are not enough. They're tossed in a spice mix containing dried chipotle pepper, so they'll pair well with a bright, hot-climate cocktail like a margarita or sangria.

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Ingredients

Directions

  • In a 4-quart saucepan, heat oil over medium-high heat.

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  • While oil heats, prepare medium-bowl of ice water. Using a mandoline, grate potato lengthwise into shoestrings about 1/8 inch thick. Place in ice water.

  • When oil registers 375 degrees on a thermometer, drain potato on paper towels, and carefully transfer to oil. Fry in two batches until light brown, about 4 minutes. Drain on paper towels, and transfer to a large bowl. Sprinkle with 2 teaspoons Chipotle Seasoning Mix, and toss to coat. Serve immediately, or cool and store in an airtight container overnight.

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