Crispy French Fries
- 6 large baking potatoes, peeled and cut into 4x1/4-inch thick slices
- 2 cups yellow cornmeal
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Peanut oil for frying
Place potato slices in a large bowl. Add cold water to cover; let stand for 10 minutes.
In a medium bowl, combine cornmeal, salt, and pepper.
Drain potatoes; pat dry with paper towels. Dredge potatoes, in batches, in cornmeal mixture.
In a large Dutch oven, pour oil to a depth of 3 inches; heat oil to 375 degrees. Fry potatoes, in batches, in hot oil for 8-10 minutes, or until golden brown. Drain on paper towels. Serve immediatley with dipping sauce of your choice.