French Fries
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 404. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 medium baking potatoes
Instructions
- Peel, if desired. To prevent darkening, immerse peeled potatoes in a bowl of cold water till ready to cut. Cut potatoes lengthwise into 3/8-inch-wide strips. Return strips to bowl of water.
- In a heavy, deep 3-quart saucepan or deep-fryer heat shortening or cooking oil for deep-frying to 375°. To prevent splattering, pat potatoes dry. With a spoon, carefully add potato strips, a few at a time, to hot oil. Fry for 5 to 6 minutes or till crisp and golden brown; turn once.
- With a slotted spoon, carefully remove potatoes from hot oil. Drain on paper towels. If desired, sprinkle with salt or seasoned salt. Keep potatoes hot in a 300° oven while frying remaining potatoes.
- Shoestring Potatoes: Prepare as above, except cut potato into long julienne strips and fry for 3 to 4 minutes.
- Potato Chips: Prepare as above, except use a food processor or rotary processor to slice potatoes into thin slices. (Or, use a potato peeler to slice into very thin slices.) Fry thin slices 4 to 5 minutes (very thin slices 3 to 4 minutes).
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Truffle oil french fries (33024792848).jpg" by Tony Webster from Minneapolis, Minnesota, United States; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Truffle_oil_french_fries_(33024792848).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.