Recipe courtesy of Jean Anderson

French-Fried Potatoes

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  • Yield: 4 to 6 servings
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Ingredients

3 pounds Idaho or all-purpose potatoes

Shortening or oil for deep fat frying

Salt and pepper

Directions

  1. Peel potatoes, one at a time, cut into strips the length of the potato and 3/8-inch wide, letting each fall into cold water. When all the strips are cut, soak 10 minutes in cold water. Drain and pat dry on paper toweling.
  2. Heat shortening or oil to 330 degrees, add potatoes, about 1 cup at a time, and fry 2 minutes until lightly golden and all sputtering stops. Drain on paper toweling. Potatoes can now be held until just before serving. For the second frying, heat fat to 375 degrees, and fry, on third of the potatoes at a time, 5 minutes until crisply golden.