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Potatoes cut into strips are the crispiest of the potato shapes.

Recipe by Southern Living May 2004

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Yield:
Makes 4 to 6 servings
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Ingredients

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Directions

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  • Cut potatoes into 1/4-inch-wide strips.

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  • 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.

  • 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.

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

  • Crinkle-Cut Fries: Cut potatoes into 1/2-inch-wide strips with a waffle cutter. Fry as directed.

  • Waffle Chips: Cut potatoes into 1/4-inch-thick slices with a waffle cutter. Fry as directed.

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