 | | Directions |
- With a mandoline or vegetable peeler, cut strips of unpeeled potato about 3-4 inches long and 1/2-inch to 1-inch wide. Immediately immerse the strips into a bowl of cold water until ready to fry.
- Heat about 1 1/2 inches of oil in a large heavy saucepan. Oil is ready when it reaches a temperature of 375° F.
- Drain strips of potatoes thoroughly and dry with a paper towel to remove any additional moisture.
- Fry potatoes in small batches for approximately 5 minutes or until they begin to turn brown. Remove from oil, drain on paper towel, season to taste and allow to cool.
- Once the potatoes have cooled, fry them once again in small batches for 1 to 2 minutes or until they become crisp and brown. Remove and drain on a paper towel. Lightly salt if desired, and serve immediately.
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Prep Time: 15 minutes
Cook Time: 15 minutes
|  | | Ingredients | | - | | 4 baking potatoes, russet |
| - | | salt to taste |
| - | | favorite seasonings |
| - | | vegetable oil |
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