1 1/2 pounds russet or baking potatoes
Peanut oil for deep-fat frying
Sea salt or kosher salt or salt
Peel the potatoes , if desired, and cut lengthwise into 1/4- to 3/8-inch sticks. Soak in ice water if not ready to fry.
In a deep-fat fryer, heat peanut oil according to manufacturers directions to 365 degree F, or heat oil in a 3-quart or larger saucepan to 365 degree F (saucepan should be no more than half full).
Drain the potatoes well. Pat potatoes thoroughly dry on paper toweling. Fry the potatoes, about one-third at a time, until potatoes are tender in the center and edges are just beginning to color and blister, about 7 to 9 minutes. Remove with a frying basket and drain on paper toweling.
To serve, sprinkle lightly with salt. Makes 4 servings.
Per Serving: cal. (kcal) 220, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 2, carb. (g) 23, Monosaturated fat (g) 6, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 2, pro. (g) 3, vit. A (IU) 0, vit. C (mg) 18.9, sodium (mg) 408, Potassium (mg) 93, calcium (mg) 10.1, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet