---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CLASSIC FRENCH FRIES WITH CHILI SALT
  Categories: Vegetables, Potatoes, Spices, Chili
       Yield: 2 servings
  
     1/2 c  Catsup
       1 ts Ground cumin
       1 ts Balsamic vinegar or red
            White vinegar
       2 ts Salt
       2 ts Chili powder
       3 lg Russet potatoes, peeled,
            Wiped dry, cut into
            Generous 1/4-inch-thick
            Sticks
            Canola oil (For deep frying)
  
   Combine catsup, cumin and vinegar in small bowl.
   Combine salt and chili powder in another small bowl.
   (Can be prepared 1 day ahead. Cover spearately 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
   medium-high heat to 320-degrees F. 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. Preheat oil to 320-degrees F. 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 400-degrees F.  Fry potaotes in 3
   batches until deep golden brown and beginning to
   blisher, about 2 minutes. Using slotted spoon,
   transfer potatoes to basket lined with several layers
   of paper towels. Sprinkle with chili salt and serve
   with cumin catsup.
   
   SOURCE: BON APPETIT, January 1993
  
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