Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Lemon juice 3 c Vegetable oil
2 lg (1 1/2 lb) Maine russet Salt
-potatoes, scrubbed

1. Fill large bowl with ice water; stir in lemon juice. Cut unpeeled
potatoes into 1/4-inch-thick strips and immediately drop them into ice
water to crisp and prevent browning.

2. In large, heavy, deep skillet or deep-fat fryer, heat oil to 360'F.
Drain potato strips; pat completely dry. In batches, fry potatoes
until crisp and golden-about 3 to 5 minutes-being careful to maintain
oil temperature at 360'F.

3. With slotted spoon or long-handled wire strainer, transfer
potatoes to paper towels to drain. Sprinkle with 1/4 to 1/2 t salt,
if desired, and serve immediately.

Nutrition information per serving using 1/4 t salt-protein: 3 grams;
fat: 1 1 grams; carbohydrate: 36 grams; Fiber: 3 grams; sodium: 144
milligrams; cholesterol: 0; calories: 245. IA

Country Living/July/94 Scanned fixed by DP GG

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