Yield: 6 servings
Canola, Peanut, Corn or other vegetable oil, for frying
2 pounds Oregon or Idaho baking potatoes
1. Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.
Heat oil to 325 degrees F, (use a thermometer to measure this). While oil is reaching
temperature, peel the potatoes and cut into uniform sticks. As you go, put the cut
potatoes in a bowl of ice water to keep them from turning brown and to release some
of their starch.
2. Drain and dry the potato stricks thoroughly to keep the oil from splattering. Fry the
potatoes in batches so they are not crowded and the oil temperature does not drop
noticeably. Cook for 3-4 minutes until they are soft but not browned. Remove the
potatoes with a long-handled spider or perforated spoon strainer and drain on brown
paper sacks or if need be paper towels.
3. Bring oil back up to 375 degrees Farenheit. Return the potatoes to the oil in batches
and cook a second time for 3-5 minutes or until golden and crispy. Drain again on fresh
brown paper sacks or towels and then place in a platter or bowl lined with paper towels.
Salt to taste and serve immediately.