This recipe is for a side dish of potatoes that are fried until they are golden brown and crispy. They are typically served with a dipping sauce or ketchup.
PARE POTATOES AND CUT THEM INTO 1/4 INCH STRIPS.
SOAK THE STRIPS IN ICEDWATER FOR AT LEAST 30 MINUTES.
DRAIN AND DRY THOROUGHLY.
IN A SKILLET ORDEEP FRIER, HEAT OIL TO 350 DEG F.
FRY POTATOES FOR ABOUT 2 MINUTES.
FRYONLY ABOUT ONE CUP AT A TIME, DO NOT OVER CROWD IN THE OIL.
USE A SLOTTEDSPOON OR FRIER BASKET TO REMOVE THEM QUICKLY.
DRAIN ON PAPER TOWELING.
ALLOW POTATOES TO COOL AT LEAST 10 MINUTES.
RAISE THE TEMPERATURE IN THEPAN TO 375 DEG F.
FRY POTATOES FOR ABOUT TWO MORE MINUTES OR UNTIL GOLDENBROWN.
DRAIN ON PAPER TOWLING IN A BOWL AND SALT TO TASTE.
SERVEIMMEDIATELY.
Ingredients
Directions
PARE POTATOES AND CUT THEM INTO 1/4 INCH STRIPS.
SOAK THE STRIPS IN ICEDWATER FOR AT LEAST 30 MINUTES.
DRAIN AND DRY THOROUGHLY.
IN A SKILLET ORDEEP FRIER, HEAT OIL TO 350 DEG F.
FRY POTATOES FOR ABOUT 2 MINUTES.
FRYONLY ABOUT ONE CUP AT A TIME, DO NOT OVER CROWD IN THE OIL.
USE A SLOTTEDSPOON OR FRIER BASKET TO REMOVE THEM QUICKLY.
DRAIN ON PAPER TOWELING.
ALLOW POTATOES TO COOL AT LEAST 10 MINUTES.
RAISE THE TEMPERATURE IN THEPAN TO 375 DEG F.
FRY POTATOES FOR ABOUT TWO MORE MINUTES OR UNTIL GOLDENBROWN.
DRAIN ON PAPER TOWLING IN A BOWL AND SALT TO TASTE.
SERVEIMMEDIATELY.
