Deep Fried Potatoes Recipe

From Dorothy McNett's Recipe Book.

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See Also: Side Dishes · Vegetable Dishes

Deep Fried Potatoes

From Dorothy McNett's Recipe Book at Try this method of cooking 1-2 potatoes! It is easy, delicious, and almost like magic. Don't call them French Fries as these are different. They certainly could be a version of Freedom Fries or Cottage Fries. Olive oil is a must, no subs.

1-2 russet potatoes
about 2 cups olive oil
sea salt

Peel the potatoes and then slice lengthwise into long slivers, 1/4 to 1/2 inch thick. Be consistent. Put the potatoes into a heavy bottomed saute pan or saucepan and pour over enough olive oil to cover the potatoes. Place over medium heat, do not stir at any time. It takes about 25-35 minutes. They will brown nicely. Do not overcook, nor let the oil get too hot. It should never be smoking, just nicely cooking. Quickly remove from oil using a slotted spoon. Drain on paper towels, sprinkle with salt and serve.

Recipe created 2008-02-13.

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