Fill a five quart pot with frying oil. Turn the heat to low for now.
In another pot, put potatoes in water with some salt and turn to high to boil. Potatoes are done when a fork inserted comes out. Do not let the potatoes get too soft. They are done when the fork slides off the potato but doesn’t cut them in half.
Take the potatoes out and set them in a container with paper towels. Stick the potatoes in the refridgerator for about an hour or in the freezer for 10 minutes. What needs to be accomplished is they need to cool down so they can be handled and the moisture is drained.
When the potatoes are cool, slice them with a large fork. This will give them a rough cut. Try and make them about a 1/4 inch thick or less.
Turn the oil to high. The oil needs to reach 375 degrees on a thermometer, which will take about 10-15 minutes.
Carefully place the potatoes one at a time into the oil. Do not add too many because it will lower the temperature of the oil and the oil needs to stay hot.
Fry for about 5 – 7 minutes or till desired crispiness is achieved.
Remove from oil, set in paper towel lined container and imediately season them with salt and the Italian seasoning.
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