Stove Top Chili Fries Recipe: Spicy or Mild

Ingredients:

• 2 lbs. russet potatoes, peeled and sliced into french fries, 1/3" x 1/3" wide
• 2 1/2 Tablespoons extra olive oil
• 3 teaspoons chili powder, divided
• 1/2 teaspoon cumin (optional-skip if you wish it mild)
• 1/4 - 1/2 teaspoon sea salt (depending upon diet needs)
• 1/2 to 1 teaspoon dried red peppers (optional-skip if you wish it mild)
• 1 1/2 Tablespoons gluten-free dijon mustard (I use Grey Poupon)

Instructions:

1. Once you have your potatoes prepared, preheat a large skillet with oil; add 1 1/2 teaspoons chili powder, mustard and, if using, red peppers and cumin; whisk for about 30 seconds. (I used an electric skillet preheated to 350°.)
2. Increase heat to high or 400°F. Add in the potatoes; sprinkle with remaining chili powder and coat with mixture; stir occasionally for about 5 minutes.
3. Lower heat to low or 200°F, cover and about 20 minutes, depending upon size of fries, occasionally turning them over.
4. Increase heat to about 250°F, cook for about 5 more minutes, stirring occasionally; and uncover. This will remove some of the water from the steam and allow additional browning.
5. Cook an additional 5 minutes.
6. Serve warm.

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