Recipe courtesy of David Rosengarten
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Total:
8 hr 10 min
Prep:
8 hr
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

Peel the potatoes, and cut them lengthwise into strips 1/4-inch thick. In a bowl cover the potatoes with cold water and let them soak, chilled, overnight.

In a deep fryer or heavy saucepan preheat the oil to 325 F-. Drain the potatoes and pat them dry. Sprinkle the potatoes with cornstarch shaking off the excess. Add the potatoes to the oil and fry them for 3 to 5 minutes, or until they are soft and just beginning to brown. With a spider or slotted spoon transfer the potatoes to a tray lined with paper towels to drain.

Just before serving heat the oil in the deep fryer to 395 degrees. Add the potatoes and cook for 1 minute, or until golden. Transfer to paper towels to drain, sprinkle with salt and serve.

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