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Servings: 4
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.
Approximate nutritional analysis:
677 calories
55grams fat
4 grams protein
45 grams carbohydrate
0 mg cholesterol
585 mg sodium
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