3 large baking Potatoes, like Russets, about 2 pounds.
Use either Canola or Vegetable oil.
Either a hand held strainer or a metal slotted long handled spoon.
5-Quart Metal Pot, I prefer a cast iron crock pot.
A cooking thermometer.
A paring knife, or potato peeler.
Preparation and Cooking Instructions:
Peel and cut potatoes into matchstick slices, approximately 1/4-inch thick.
Place the potato slices in a bowl of water. Let stand 15 minutes.
Drain, rinse under cold water, and drain again.
Pat dry with towels.
Pour enough oil into pot to come up at least 4 inches.
Place two layers of paper towels on large plate.
Heat oil on medium heat to 350 degrees F., use thermometer.
Add the potatoes in batches and cook until golden brown, about 4 minutes per batch. After first 2-minutes gently move potatoes around in oil, avoid splashing or spilling.
After first batch, check oil temperature, maintain at 350 degrees.
Remove from the pan with a slotted spoon or hand held strainer.
Drain on paper towels.
Sprinkle with salt and serve hot.
Warning: Oil will splash if potatoes still have water on them. or you drop them in too high above the oil. Use the spoon to gently place the potatoes in oil.
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Just Another One of Jack's Famous Recipes
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