Yield
Makes 4 to 6 servings

How to Make It

Step 1

Cut potatoes into 1/4-inch-thick slices with a waffle cutter.

Step 2

Pour vegetable oil to a depth of 4 inches in a Dutch oven, and heat to 325°. Fry potato strips, in batches, until lightly golden, but not brown, 4 to 5 minutes per batch. Drain strips on paper towels.

Step 3

Heat oil to 375°. Fry strips, in small batches, until golden brown and crisp, 1 to 2 minutes per batch. Drain on clean paper towels. Sprinkle with salt, and serve immediately.

Step 4

Note: For testing purposes only, we used Wesson vegetable oil.

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