Cooking with B.J

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Spicy French Fries


- 4 medium baking potatoes
- oil for deep frying
- 1 tsp. salt
- 1 tsp. chaat masala
- 1 tsp. chilli powder
- 1\2 tsp. khati powder

4 medium russet potatoes (about 1 3/4 pounds), unpeeled
2 tablespoons canola oil

1/4 cup chopped fresh parsley
2 garlic cloves, minced
Coarse salt
-------------------------4 large long russet potatoes (about 14 ounces each)
2/3 cup olive oil

1. Peel and pat dry the potatoes. Using a large knife cut the potatoes into sticks 1/4 inch wide and about 3 inches long or use French Fries cutter. Dry the potatoes thoroughly with kitchen papers.
2. In a 4-quart heavy deep fryer or karahi heat oil over moderate heat to 325F.
Fry potatoes in oil for 3 minutes (potatoes will not be golden) and using a slotted spoon transfer potatoes to  paper towels to drain.
4. Reheat
oil to 350F. Return potatoes to oil and fry until golden and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean paper towels to drain.
In a large bowl stir together salt, chaat masala, chilli powder and khati powder. Toss the fries in spice mixture and serve with Broasted chicken


Position rack in center of oven and preheat to 425F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.

Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.
eheat oven to 400F. Rinse potatoes thoroughly with cold water; wipe dry. Cut each potato lengthwise into quarters. Combine potatoes and olive oil in large bowl; toss to coat will. Arrange potato quarters, 1 flat side down, on baking sheet. Bake 30 minutes. Using metal spatula, turn potatoes onto second flat side. Continue to bake until potatoes are tender and deep brown, about 30 minutes longer. Season potatoes with salt and pepper. Serve hot.