INGREDIENTS

INSTRUCTIONS

FRENCH-FRIED POTATOES Yield varies widely depending upon the size of
the potatoes.  Choose large, mature potatoes. Wash, pare, and cut them
in sticks  about 1/2-inch thick. Rinse well in cold water; drain. Pat
dry. Fry  small amounts at a time in deep fat at 360 degrees F for 5
minutes or  until tender but not brown. Drain well on paper towels.
Cool. Pack  into containers. No head space is necessary. Seal, label,
and freeze.  Cook frozen french fries in deep fat at 375 degrees F
until browned.  Or spread them in a single layer on a cookie sheet and
heat in a 450  degree F oven, 5 to 10 minutes or until browned.  NEW
POTATOES 1. Choose smooth, tiny new potatoes.  2. Scrub well.  3.
Blanch 3 to 5 minutes, depending on size. Cool; drain well.  4. Pack in
containers. Seal, label, and freeze.  5. Cook frozen new potatoes just
until tender.  Source: Vegetable Gardening Encyclopedia Typos by
Dorothy Flatman 1995  Posted to MM-Recipes Digest V3 #295  Date: Sun,
27 Oct 1996 08:25:35 -0600  From: netdir@cyberspc.mb.ca (S.Pickell)

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