| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Idaho or all-purpose potatoes |
|
|
Shortening or oil for deep fat frying |
|
|
Salt and pepper |
INSTRUCTIONS
Peel potatoes, one at a time, cut into strips the length of the potato and
3/8-inch wide, letting each fall into cold water. When all the strips are
cut, soak 10 minutes in cold water. Drain and pat dry on paper toweling.
Heat shortening or oil to 330 degrees, add potatoes, about 1 cup at a time,
and fry 2 minutes until lightly golden and all sputtering stops. Drain on
paper toweling. Potatoes can now be held until just before serving. For the
second frying, heat fat to 375 degrees, and fry, on third of the potatoes
at a time, 5 minutes until crisply golden.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9365
Converted by MM_Buster v2.0n.
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