Cut and Cool Potatoes

Carefully slice potatoes julienne style cut using either a julienne hand peeler or  a multi blade mandolin.

Rinse cut potatoes and place in a bowl of cold water and refrigerate for about 1 hour.

Tip: The trick to making a good crispy French fry is making sure the cut potatoes are good and cold when placing in the hot oil.

Drain water from cut potatoes and place on paper towels and pat dry.

Fry Shoestring Potatoes

Place peanut oil in deep fryer up to level suggested by manufacturer. Heat oil to 375 degrees Fahrenheight.

Place dried fries in deep fryers wire basket and gently lower basket into hot oil. Fries may need to be cooked in batches depending on how many you plan on making. By all means do not over fill the basket.

Cook time varies so keep an eye on them and cook to your preference. I like mine crispy so I cook them for about 4 minutes or until they start to turn light brown.

When the fries have cooked to your liking, gently lift the basket out of the oil allowing grease to run off fries back into the hot oil.

Transfer cooked fries to paper towel lined stainless steel mixing bowl and sprinkle lightly with Lawry’s Seasoned Salt. While holding onto the bowl lift it up to toss. Shake fries up and down and side to side in bowl to distribute seasoning evenly.

Repeat until all fries are cooked.