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Recipe courtesy of Jeff Mauro
Hand Cut Fries with Celery Salt
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 347
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 19 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 347
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 19 mg
Ingredients
Directions
- Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
- Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.
