INGREDIENTS

INSTRUCTIONS

Using knife or French-fry cutter, cut peeled potatoes into 1/4"
strips. Rinse or soak in cold water.  Start heating enough Crisco
Shortening to fill a 3-quart saucepan half full, or a deep fryer
within 1/2" of the fill mark.  Dry potato strips thoroughly on paper
towel.  FOR EXTRA QUICK FRENCH FRIES:  Heat deep Crisco Shortening to
365  degrees F.  For electric deep fryer, follow manufacturer's
directions  for amount of potato strips to fry at one time.  For
saucepan, cook  2-3 cups of potato strips at one time, adding slowly.
Cook until  potatoes are tender and lightly browned, about 10-15
minutes.  Drain  potatoes on paper towel. While frying remaining
potatoes, keep fried  ones warm in oven set at low temperature.  Salt
or season as desired.  If desired, frozen French fried potatoes can be
used in place of  fresh potatoes. For best results, fry about 10-15
minutes in Crisco  Shortening using the above directions.  FOR EXTRA
CRISP FRENCH FRIES (FOR FRESH POTATOES ONLY):  Fry potatoes  FIRST time
at 325 degrees F. for about 3 minutes.  Remove and drain  on paper
towel.  Cool at least 15 minutes at room temperature.  If  desired,
cool up to 3 hours.  To serve, re-heat crisco to 365 degrees  F. and
fry potato strips a second time for 6-8 minutes or until  golden brown.
Drain on paper towel.  This recipe has been on the Crisco label since
1938.  SOURCE:  Best Recipes by Ceil Dyer 1982 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 142
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 11mg
Potassium: 774.6mg
Carbohydrates: 32.1g
Fiber: 4g
Sugar: 1.4g
Protein: 3.7g