Potatoes, Crispy French Fries

By Floridaberry

Ingredients

• Makes 6 to 8 servings
• 6 large baking potatoes, peeled and cut into 4 x 1/4-inch-thick slices
• 2 cups yellow cornmeal
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• Peanut oil or frying

Preparation

Step 1

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 cormeal mixture

In a large Dutch oven pour oil to sa depth of 3 inches; heat oil to 375 degrees. Fry potatoes, in batches, in hot oil for 8 to 10 minutes, or until golden brown. Drain on paper towels. Sere immediately with dipping sauces.