2 tablespoons ancho chile powder
1 tablespoon kosher salt
5 large Idaho potatoes, peeled
1 quart vegetable oil
¼ cup chopped fresh cilantro
1. Combine spices in a small bowl.
2. Cut potatoes into ¼-inch thick slices then cut each slice into ¼-inch thick fries. Place fries in a large bowl of cold water.
3. Heat oil in a large, straight-sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3-4 minutes or until a pale blonde color and remove to a sheet pan lined with paper towels.
4. Increase the heat of the oil to 375 degrees and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with the chile mixture and cilantro.