Chuck's Cubed Crispy Potatoes

Ingredients

• 6 to 8 Yukon Gold potatoes, not peeled, washed and cubed
• 1/2 teaspoon of smoked salt (2 ml)
• 1 teaspoon of smoked paprika (5 ml)
• 2 pinches of chili flakes
• 1 clove garlic, minced
• 1 bunch fresh chives, finely chopped
• 1 bunch parsley, chopped
• A little olive oil
• Canola or peanut oil for frying

Directions

1. Using a deep fryer, heat oil to 250 F (120 C). Blanch the fries for about 2 minutes. Let them rest for 5 minutes. Raise oil temperature to 350 F (180 C) and re-fry the potatoes for 2 minutes until golden brown. Place them on a tray lined with paper towel to absorb excess oil and then transfer to a bowl. Toss with the spices, garlic, herbs and olive oil. Serve with a rack of lamb (see Chuck’s recipe).