Ingredients
- 3 cups thinly sliced (shoestring cut) Russet potatoes
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chipotle powder
- Smoked Paprika Salt (“Breakaway Flavor Blasts”) or kosher salt
How to Make It
- Place the cut potatoes in a bowl of cold water and swish them around to get rid of some of the starch. Dry them thoroughly (really thoroughly otherwise they’ll splatter in the oil and make a mess) with a clean towel.
- Melt the butter with the olive oil in a chef’s pan over maximum heat. When it is very hot but not smoking, add the potatoes and sprinkle on the chipotle powder. Shake the pan around vigorously; be sure all the fries are coated with oil and chile powder. Continue to cook over high heat, shaking the pan often (or using a spatula to stir them if you prefer), until they turn golden brown, 5 to 7 minutes. Transfer to a bowl, salt liberally, and eat as quickly as possible.
