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Ingredients
- 3 lbs. russet potatoes, peeled ( about 6)
- 1 About 1 cup cornstarch for light coating
- 1 Quart vegetable oil for frying
Preparation
Step 1
1. Peel russet potatoes and cut them into 1/8-in. slices. Then cut the slices into long strips, 1/8 in. wide. Soak them in water overnight (you may soak them as little as half an hour, or you may omit this step if you don't have time)
2. When ready to cook, dust them lightly with cornstarch, then fry them at 390 degrees until golden brown. (Be especially diligent in dropping them in the hot oil.) Remove, drain on paper towels, and salt liberally.
Note: After being cooked, these potatoes will stay crisp much longer than the twice-cooked potatoes; you can hold them for more without any loss of crispness. They'll even be fairly crisp the next day.