Yield: 6 servings Canola, Peanut, Corn or other vegetable oil, for frying 2 pounds Oregon or Idaho baking potatoes Salt 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.
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