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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 pounds russet or idaho potatoes, peeled |
vegetable oil |
salt to taste |
Directions:
1. Cut potatoes into 1/4-inch-thick slices with a waffle cutter.
2. Pour vegetable oil to a depth of 4 inches in a Dutch oven, and heat to 325°. Fry potato strips, in batches, until lightly golden, but not brown, 4 to 5 minutes per batch. Drain strips on paper towels.
3. Heat oil to 375°. Fry strips, in small batches, until golden brown and crisp, 1 to 2 minutes per batch. Drain on clean paper towels. Sprinkle with salt, and serve immediately.
4. Note: For testing purposes only, we used Wesson vegetable oil.
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