This recipe was created to accompany Garlic Dijon Skirt Steak.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.