6 large potatoes, washed (and peeled if desired)
Peanut or corn oil for deep-frying
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
The All-American Potato Cookbook