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Date Posted: 21:12:28 10/22/02 Tue
Author: S
Subject: French-Fried Chips

5 or 6 large russets or other baking potatoes(about 2 pounds),
scrubbed
8 cups vegetable oil
Salt to taste

1.Cut the potatoes in half if longer than 4 inches,then cut
lengthwise
into 1/2-inch-wide sticks.As slices are cut,drop them into a bowl of
cold
water to prevent browning and to remove the starch so the slices won't
stick
to one another during frying.

2.Drain potatoes well in a colander.Using paper towels and working in
small batches,thoroughly pat the slices dry.

3.Line a tray with a double layer of paper towels.Fill a deep fryer
or
other pot half full with the oil and heat it to 340 degrees.(If you
don't
have a deep fryer measure the temperature with a candy or fat
thermometer.)

4.Dip a frying basket or large skimmer into the hot oil. Put one-third
to
one-half of the potatoes in the basket or skimmer and carefully lower
it
into the oil.(Do not crowd the pot or the oil may bubble violently or
overflow.If using a frying basket,it can remain in the oil during
frying;
a skimmer should be removed.)

5.Fry potatoes just until they are tender enough to crush easily when
pressed but are still pale,about 2 to 3 minutes.With the basket or
skimmer,transfer potatoes to towel-lined trays.Reheat oil to 340
degrees
before adding the next batch of potatoes.Let potatoes stand at room
temperature while preparing fish or for several hours if necessary.

6.About 10 minutes before serving,heat oil to 375 degrees for the
second
frying.Line more trays with 2 layers of paper towels.

7.Lower one-third to one-half of the potatoes into hot oil. Fry until
golden brown,about 2 minutes.Transfer to paper-lined trays. Repeat
with
remaining potatoes.Sprinkle with salt and serve immediately.

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