• 3-4 russet potatoes (baking potatoes)
• vegetable oil
• salt

In a heavy bottomed sauce pan with tall sides, or a deep fryer heat vegetable oil to 300-330 degrees. While oil is heating, peel and cut potatoes into strips, using a french fry cutter, garnishing tool, or sharp chef knife. Wipe with paper towel to get the slices dry.

Check the oil temperature with a deep fry/candy thermometer. Carefully lower the potato slices about 1 cup at a time into the oil and cook about 2 minutes. With a slotted spoon or strainer, remove the partially cooked potatoes and drain on paper towel lined baking sheet. Let cool at least 5 minutes, but this stage can be done about 1 hour in advance if necessary.

Now heat the oil to 365 degrees. Place potatoes in frying basket if available. If not, have a skimmer handy to remove the potatoes from the hot oil. Fry about 3 minutes, or until golden brown and crisp.

Drain on paper towels. Serve at once!


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