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Recipes Side Dishes Potatoes and Yams
Recipes Side Dishes Potatoes and Yams
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| Servings: | 4 |
| Author Notes: |
Did you know that the French Fry actually originated in Belgium? It's true. For these instructions, we went to the experts at the Idaho Potato Commission, because no one knows potatoes like they do. |
| Ingredients: |
vegetable oil for frying 2 pounds Idaho potatoes salt |
| Instructions: |
In 3- to 4-quart saucepan or deep-fat fryer, heat 2 inches of oil to 370° F. Meanwhile, wash, peel and thoroughly dry potatoes, then cut into sticks. Divide potatoes into 2 batches. Fry each batch in hot oil, for 5 to 6 minutes or until golden brown. With a slotted spoon, remove cooked potatoes and place on paper towels to drain; keep warm. Repeat with remaining potatoes. Sprinkle lightly with salt to taste; serve immediately. |
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