Spicy Straw Potatoes

• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/8 teaspoon sugar
• 2 lb russet (baking) potatoes (4), peeled
• 3 cups peanut or vegetable oil
• Special equipment: a deep-fat thermometer

1. Stir together all seasoned salt ingredients in a small bowl.
2. Cut potatoes lengthwise into thin matchsticks, about 1/8 inch thick, using a mandoline or other manual slicer, and submerge in a bowl of ice water until ready to fry.
3. Heat oil in a 4-quart heavy saucepan over moderately high heat until it registers 375F on deep-fat thermometer.
4. While oil is heating, drain potatoes in a colander and dry well with paper towels.
5. Fry potatoes in 4 batches, stirring, until golden, 4 to 5 minutes (return oil to 375F between batches), transferring each batch with a slotted spoon to a baking sheet lined with paper towels to drain.
6. While still warm, toss each batch with one fourth of seasoned salt.

paprika, ground cumin, salt, black pepper, cayenne, sugar, russet, peanut, thermometer

Taken from www.epicurious.com/recipes/food/views/spicy-straw-potatoes-105260 (may not work)