| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Medium-large russet potatoes |
|
|
Vegetable oil for deep frying |
|
|
Cornstarch |
|
|
Salt; to taste |
INSTRUCTIONS
Peel the potatoes, and cut them lengthwise into strips 1/4-inch thick. In a
bowl cover the potatoes with cold water and let them soak, chilled,
overnight.
In a deep fryer or heavy saucepan preheat the oil to 325 degrees. Drain the
potatoes and pat them dry. Sprinkle the potatoes with cornstarch shaking
off the excess. Add the potatoes to the oil and fry them for 3 to 5
minutes, or until they are soft and just beginning to brown. With a spider
or slotted spoon transfer the potatoes to a tray lined with paper towels to
drain.
Just before serving heat the oil in the deep fryer to 395 degrees. Add the
potatoes and cook for 1 minute, or until golden. Transfer to paper towels
to drain, sprinkle with salt and serve.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998
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