Potato Chips And Potato Straws
Scrub and rinse the potatoes.
Peel them thinly.
For chips—cut into sticks about 2 in long and 1/2 in wide and thick.
For straws—cut into strips the size of a wooden match.
Drop them into cold water as they are cut.
Rinse and drain and dry in a clean cloth.
Put them into the frying-basket and lower them gently into hot deep fat at 560° F.
(Keep the heat fairly high, as the potatoes will have cooled the fat.) When the potatoes are soft but not brown—about 3 min for chips and 1 min for straws—lift out the basket and heat the fat to 575° F.
Put back the basket and leave in the fat until the potatoes are crisp and golden brown—about 3 min for chips and 2 min for straws.
Drain on absorbent paper, sprinkle with salt and serve immediately.