Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a large heavy saucepan or deep fat fryer, heat 4 to 5 inches of vegetable oil to 360/. Rub the potato strips with the salt.

Fry the potatoes, in several batches to prevent overcrowding and sticking, for 2 to 3 minutes, until cooked through but not colored. Be sure to return the oil to 360 degrees before cooking the next batch, or the potatoes will absorb too much oil and be greasy. Set the potatoes aside on paper towels until you have finished cooking all of them, then increase the temperature of the oil to 390 degrees. Refry the potatoes, again in batches. This time they will take very little time to become crisp, golden brown, and puffy (keep the first batches warm in a low oven while you finish frying, and again be sure to return the oil to 390 degrees for the subsequent batches). Remove with a slotted spoon to drain briefly on paper towels. Serve while hot.

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Whole Roasted Stuffed Cauliflower

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