PID: BWPRO 3.11 [Eval]   
   MSGID: 1:18/200.0 6692546d   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Classic French Fries w/Chilli Salt   
    Categories: Potatoes, Chilies, Herbs   
         Yield: 2 Servings   
       
       1/2 c  Catsup   
         1 ts Ground cumin   
         1 ts Balsamic vinegar or red   
              - or white vinegar   
         2 ts Salt   
         2 ts Chilli spice mix   
         3 lg Russet potatoes; peeled,   
              - wiped dry, in generous   
              - 1/4" thick batons   
              Oil (For deep frying)   
       
     Combine catsup, cumin and vinegar in small bowl. Combine   
     salt and chilli spice in another small bowl. (Can be   
     prepared 1 day ahead. Cover separately and let stand at   
     room temperature.)   
        
     Arrange potatoes in parallel rows on kitchen towel. Roll   
     towel up, enclosing potatoes, and let stand at least 30   
     minutes and up to 1 hour to dry potatoes.   
        
     Pour oil into heavy large saucepan to depth of 3 inches.   
     Attach deep-fry thermomether and heat oil over med-high   
     heat to 325ºF/160ºC. add 1/4 of potatoes to oil and fry   
     until just tender and barely colored, about 3 minutes.   
     Using slotted spoon, transfer potatoes to wire rack set   
     over paper towels and allow to drain. Reheat oil to   
     325ºF/160ºC. if necessary. Repeat frying with remaining   
     potatoes in 3 more batches. Cool completely. (Can be   
     prepared up to 3 hours ahead.. Let potatoes stand at   
     room temperature, let oil cool.)   
        
     Reheat oil to 400ºF/205ºC (???-UDD). Fry potatoes in 3   
     batches until deep golden brown and beginning to blister,   
     about 2 minutes. Using slotted spoon, transfer potatoes   
     to basket lined with several layers of paper towels.   
     Sprinkle with chilli salt and serve with cumin catsup.   
        
     Bon Appétit | January 1993   
        
     Uncle Dirty Dave's Kitchen   
       
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