- Peanut or any other vegetable oil, for frying
- 2 pounds baking taters, like russets
- Salt, to taste
Directions
Pour oil inside a deep fryer or heavy saucepan to achieve midway in the sides from the pan. Heat to 325 levels F, make use of a deep fry thermometer to find out this. As the oil is heating, peel the taters and proceed a French fry cutter to create uniform sticks. Along the way, put the cut taters inside a bowl of cold water to produce a few of the starch and to ensure that they're from browning.
Dry the potato strips completely, this can keep your oil from splattering. Fry the taters in batches therefore the pan is not crowded and also the oil temperature doesn't plummet. Prepare for several minutes until they're soft although not browned. Take away the taters having a lengthy-handled metal strainer and drain on brown paper bags.
Bring oil temperature as much as 375 levels F. Return the componen-fried taters towards the oil in batches and prepare again for 4 minutes until golden and crispy. Drain on fresh brown paper bags then devote an amount bowl lined with sponges. Salt and serve immediately.
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