French Fried Potatoes III
Cut pared potatoes into lengthwise strips about 1/2" wide. Soak them in cold water.
Drain thoroughly. Dry as much as possible, place them in a wire basket and plunge them
into deep shortening, heated until a cube of bread browns in 20 seconds (390-400 degrees F.).
Fry until well browned and thoroughly cooked in the center (test by removing 1 strip with a fork.)
Drain on paper and serve hot. Do not try to fry too many potatoes at a time.
It is quicker in the end to fry in several small batches than one large batch,
which overcrowds the kettle. The potatoes fried first may be kept warm in the oven
while the othersa re being fried. Be sure to have enough fat to more than cover
the potatoes during frying.