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| 3 Lb. | Baking Potatoes, each 4 in. long |
| - | Veteetable Oil (for deep frying) |
| Taste | Salt |
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| 1. |
Peel the potatoes, if desired, and cut them lengthwise into slices 3/8 inch (1 cm) wide. Then cut each slice lengthwise into strips 3/8 inch (1 cm) wide. Place in a large bowl, add water to cover and let stand for 5 minutes to remove excess starch. |
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| 2. |
Pour oil to a depth of 2 inches (5 cm) in a deep-fat fryer or heavy saucepan and heat to 330°F (170°C), checking the temperature on the built-in thermometer or with a handheld deep-fat frying thermometer. |
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| 3. |
Drain the potatoes and pat dry with a clean kitchen towel. If using a deep-fat fryer, immerse the basket briefly in the oil to prevent the potatoes from sticking to it. Place 2 handfuls of the potatoes into the basket or onto a wire skimmer and lower it into the oil. (The oil will expand to cover the potatoes.) Fry until the potatoes are pale yellow but have not yet started to brown, 4-5 minutes. Raise the basket or remove the potatoes with the skimmer, drain for a moment over the pan, and transfer to paper towel-lined trays to drain for 10 minutes or for up to 2 hours. Repeat with the remaining potatoes, always returning the oil to the correct temperature before frying the next batch. |
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| 4. |
Place the french fries in a serving bowl or basket, season to taste with salt and serve immediately. |
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Recipe Submitted By: Chris Diamond
Category: Side Dish
Type: Potato
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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