- 1 pound russet potatoes
- Oil for deep-fat frying
- 3/4 teaspoon salt
- Cut potatoes into 1/4-in. julienned strips; soak in cold water for 30 minutes.
- Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 340°. Fry potatoes in batches for 3-4 minutes or until lightly browned. Remove with a slotted spoon; drain on paper towels.
- Increase heat of oil to 375°. Fry potatoes again in batches for 1-2 minutes or until crisp and golden brown, turning frequently. Drain on paper towels; sprinkle with salt. Serve immediately. Yield: 4 servings.
Originally published as French Fries in The Taste of Home Cookbook 2008, p400
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