INGREDIENTS:½ cup ancho chile powder 2 Tbsp. ground cumin 2 Tbsp. salt 4 cups peanut oil 4 large Idaho® Potatoes, sliced lengthwise into very thin shoestring strips DIRECTIONS:Combine chile powder, cumin and salt; set aside. In a large saucepan over high heat, heat the peanut oil to 375°F, or until a bit of potato sizzles when immersed. Fry the potatoes in batches for about 3 minutes, or until crisp and golden brown. Drain on paper towels. Immediately season with the spice mixture and serve. ...

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