Pom Pom Potatoes

Instructions

• Using a chef’s knife, trim the ends of the potatoes, then slice off the bottoms so the potatoes lay flat. Place a chopstick on either side of a potato and slice crosswise, spacing the cuts roughly ¼ inch apart, stopping at the chopsticks so you don’t cut all the way through the bottom of the potato. Rotate the potato 90°, keeping the flat bottom against the cutting board, then cut crosswise again at ¼-inch intervals to make a criss-cross pattern. Repeat with the remaining potatoes.
• Add the water and salt to a large bowl and stir to dissolve the salt, then add the potatoes. Soak for 30 minutes. Drain the water and pat the potatoes dry with a paper towel.
• Add the canola oil to a large pot fitted with a deep-fry thermometer. Heat over medium heat until the temperature reaches 375°F (190°C). Reduce the heat to low to maintain the temperature.
• In a medium bowl, whisk together the flour, smoked paprika, cumin, and chili powder.
• Dredge the potatoes in the flour mixture, using your hands to get in the crevices between the cuts. Shake off the excess.
• Fry the potatoes in the hot oil for 7 minutes, until golden brown and fully cooked through. Transfer to a paper towel-lined plate to drain, sprinkling with salt while they are still warm.
• Serve hot.
• Enjoy!