- Vegetable oil
- 2 pounds Idaho® Potatoes
- In 3- to 4-quart saucepan or deep-fat fryer, heat 2 inches of oil to 370°F.
- Meanwhile, wash, peel and thoroughly dry potatoes.
- Divide potatoes into 2 batches. Fry each batch in hot oil, for 5 to 6 minutes or until golden brown.
- With a slotted spoon, remove cooked potatoes and place on paper towels to drain; keep warm. Repeat with remaining potatoes. Sprinkle lightly with salt to taste; serve immediately.
Yield: 4 servings
Sodium: 585 mg
Fat: 55 g
Protein: 4 g