Woody's Smorgasburger French Fries

Woody’s deep fryer was filled with decadent peanut oil, and everyone loved Woody’s French Fries!  The secret was not only in the oil… it was also the salt.     

 

4-6  Potatoes, scrubbed
3+ cups     Peanut Oil
Lawry’s Seasoned Salt

 

Scrub potatoes with water and a vegetable brush, until skin is pale brown.  Pat dry with a towel.  Cut potatoes lengthwise into sticks.

Meanwhile in a deep fryer or heavy pot /iron skillet, heat peanut oil.  The oil must be hot, so that the fries do not come out soggy.  (Note: if oil begins to smoke, remove pot carefully from heat and allow to cool until the smoking stops.  Do not leave heating oil unattended.)

 

Test heat by placing a fry into the oil.  It should start to bubble immediately.  When the oil is hot, place just enough potato sticks in to float in the oil (do not try to cook all your fries at once).  When golden (you may want to remove one, allow it to cool, and taste to insure it is done) remove from oil and allow to drain on a paper towel.  Start the next batch.  Lightly sprinkle the seasoned salt over the fries.

 

I usually calculate one small potato per person, but if you have a hungry group, you may want to fix more!