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Thursday, April 16, 2015

The Potato House Fries

If you are from my area and have been to the Sumter County Fair, you know exactly what I'm talking about when I mention the Potato House! Many people wait every year for the fair to come to town around the end of September, beginning of October, so they can sample all the fair foods! My favorite was always the french fries at the Potato House. Long, straight, square cut, deep fried potatoes that are perfectly salted and served with your choice of condiments. Whether you are a purist and like them oh natural, or you like malted vinegar or ketchup, it's up to you! Just step up and get your cone of fries and move on to the fixin's table!

These potatoes are deep fried in a large batch and fried for about 4-5 minutes or until floating and golden brown. There is not time to fry them at a low temperature and then re-fry them at another temperature! Drop 'em. Drain 'em. Wrap 'em and serve 'em! That's how they roll!

4 large Russet potatoes, peeled
Vegetable oil
Kosher salt

Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water.

Heat oil in a heavy-bottomed medium pot over medium heat, or in a tabletop deep fryer, to 375° F. Line a baking sheet with paper towels and set aside.

Drain the potatoes and fry them, in batches, turning frequently, until golden brown, 5 to 6 minutes. Remove with a slotted spoon or spider skimmer and drain on clean paper towels. Season immediately with salt and serve hot. The pictured potatoes are also sprinkled with fresh Parmesan Cheese!

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