French Fries

By ckerndt

"The choice of potato is a matter of taste. If you like thick, starchy french fries, choose Idahos--baking potatoes. For thinner 'shoestring' potatoes, or curly 'Suzy Q's,' russetts or boiling potatoes work better. Count on at least one large potato per person."

Ingredients

• Potatoes (1 per person)
• Vegetable oil for frying
• Salt

Preparation

Step 1

Peel and cut potatoes into strips of desired size, between 1/4 inch and 1/2 inch thick. Soak in cold water for 1 hour, changing water twice.

Heat oil to 380 degrees, with a frying basket in the oil. (Oor you can use a deep skillet.) Drain and blot potatoes thoroughly dry. Lift out basket, quickly throw in only enough potatoes to cover bottom (you don't want the basket to cool), and carefully reimmerse in fat. Lift and shake basket a bit if potatoes seem to be sticking together. The thinnest fries will take no more than 3 or 4 minutes to brown, thick ones up to 10.

Reheat basket in fat, and throw in next batch. Continue, always making sure the oil stays up to temperature. Salt potatoes just before serving.