Instructions: Peel 2 pounds of medium white potatoes (about 6). Cut into 3/8 inch-thick sticks or to a uniform size of your liking. Pour 2 1/2 cups of peanut oil into a 12 inch skillet. Add the potatoes to the cold oil. They should be packed tightly into a single layer, with a few sitting on top. The oil should almost cover them. (As potatoes fry and their moisture evaporates, they will eventually fit

In a pan in a single layer.)

Turn heat to medium and fry until potatoes just start to turn pale golden.

Jiggle the pan and move the potatoes around in the first 10 minutes of cooking, but then do not disturb them for the next 10 to 15 minutes because they are too fragile.

Once the potatoes have developed a pale gold shell, increase the heat to medium-high and fry, constantly moving them around to ensure even browning. When they are golden brown, transfer them to a wire rack set over a cookie sheet or jellyroll pan. Sprinkle with salt and serve immediately. -

by Pam Anderson

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