Instructions: Combine the chile powder, cumin and salt and set aside.

In a large saucepan over high heat, heat the peanut oil to 375 degrees, or until a bit of potato sizzles when immersed. Fry the potatoes in batches for about 3 minutes, or until crisp and golden brown. Drain on paper towels.

Immediately season with the spice mixture and serve.

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