Deep-Fried Potatoes

DEEP-FRIED POTATOES

I made this recipe from The Italian Cookbook as the accompaniment to the Chicken Vesuvio, but these were tasty all on their own (my husband couldn’t keep his fingers off while I was frying!).

Deep-Fried Potatoes

2lbs Potatoes

Fry Oil (I like to use peanut oil for savory frying, but you can use any frying oil)

Wash and clean potatoes. Trim off sides and ends to form large blocks. Cut lengthwise into pieces 3/8 in wide. Pat dry. Fry about 1 C at a time in hot fat (remember, 350^oF or 185^oC) until potatoes are tender and golden brown. Drain and sprinkle with salt

Like I said, super simple and tasty (they’re really just French fries, I guess).

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