- 3/4 teaspoon coarse salt
- 1/8 teaspoon cayenne
- 1/8 teaspoon paprika
- 1/8 teaspoon ground coriander seeds
- 4 cups vegetable oil
- 2 medium russet (baking) potatoes (about 12 ounces total)
- In a large bowl stir together salt, cayenne, paprika, and coriander. In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 325°F.
- While oil is heating, cut potatoes lengthwise into 1/4-inch-thick sticks. Fry potatoes in oil 1 1/2 minutes (potatoes will not be golden) and with a slotted spoon transfer to brown paper or paper towels to drain.
- Heat oil to 350°F. Return potatoes to oil and fry until golden and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean brown paper or paper towels to drain and toss fries in spice mixture.