Chipotle Shoestring Potatoes
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.
- Yield: Makes five 1/2-cup servings
Source: Martha Stewart Weddings, Winter 2002
- 2 quarts canola oil
- 1 large Russet potato (about 8 ounces), washed
- 2 teaspoons Chipotle Seasoning Mix
In a 4-quart saucepan, heat oil over medium-high heat.
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.