4 large white potatoes, unpared, scrubbed
Boiling, salted water
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. ground cayenne pepper
About 2 C. oil, for frying

Cut the potatoes into 1-inch cubes. Add to boiling salted water. Cook
just until fork tender but not mushy, about 7 minutes. Drain and cool.

Meanwhile, in a bowl, combine the salt, peppers, onion and garlic
powders, cumin and cayenne pepper. Add the potatoes to the spices.
Toss to coat all pieces evenly. You may do this much in advance and
hold the potatoes as long as an hour before completing the dish.

Heat about 1 inch oil in a wok or deep skillet to about 350°F or until
a piece of potato sizzles when added to the oil. Add the potatoes.
Fry until golden brown on all sides, turning frequently. Remove from
fat, drain and serve immediately.

B-man :wink: