See Also: Side Dishes · Vegetable Dishes
Deep Fried Potatoes
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Try this method of cooking 1-2 potatoes! It is easy, delicious, and almost like magic. Don't call them French Fries as these are different. They certainly could be a version of Freedom Fries or Cottage Fries. Olive oil is a must, no subs.
1-2 russet potatoes
about 2 cups olive oil
sea salt
Peel the potatoes and then slice lengthwise into long slivers, 1/4 to 1/2 inch thick. Be consistent. Put the potatoes into a heavy bottomed saute pan or saucepan and pour over enough olive oil to cover the potatoes. Place over medium heat, do not stir at any time. It takes about 25-35 minutes. They will brown nicely. Do not overcook. Quickly remove from oil using a slotted spoon. Drain on paper towels, sprinkle with salt and serve.
Recipe created 2008-02-13.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.