French Fries

6 large potatoes, washed (and peeled if desired)
Ice water
Peanut or corn oil for deep-frying
Salt (optional)

Trim sides and ends of potatoes for form blocks. Cut lengthwise into 1/2-inch slices; stack slices evenly. Turn on side; slice again 1/2-inch wide. Soak in ice water for 20 minutes. Heat oil in deep-fryer (or 4 inches oil in large, deep saucepan) to 300 degrees F. Darin potatoes; pat dry with paper towels. Place about 1 cup potatoes in fry basket or saucepan. Lower into oil. Deep-fry until potatoes are transparent but not browned. Remove basket from oil or use slotted spoon. Drain on paper towels. Just before serving, heat oil to 360 degrees F. Deep fry, 1 cup potatoes at a time, until crisp and golden brown. Drain on paper towels. Sprinkle with salt, if desired. Serve immediately, or can be kept warm in oven.

For lower calorie French Fries, soak potatoes in ice water; drain; dry thoroughly on paper towels. Preheat oven to 450 degrees F. Spread in single layer on jelly-roll pan. Brush with 2 tablespoons vegetable oil. Shake pan to coat potatoes with oil. Bake until tender and golden brown, about 35 minutes. Sprinkle with salt, paprika and pepper, if desired. makes 8 servings, about 100 calories per serving.

Servings: 6

The All-American Potato Cookbook