French Fried Potatoes Recipe 3 ingredients

• 1-½ pounds Irish potatoes
• Salt
• Mazola

To prepare this French Fried Potatoes Recipe 3, first scrape and pare the potatoes and cut lengthwise into long strips, about sixteen to a potato. Rinse, dry on a towel, put in a frying basket and fry in deep Mazola hot enough to brown a bit of bread in a minute and a half, 325 degrees F. Drain on paper, dust with salt and serve.

Shoe String Potatoes

Following the for French Fried Potatoes, cutting the raw potatoes into match-like strips.

French Fried Onions

Use good-sized onions. Peel and cut in crosswise slices one-fourth inch thick. Dust with salt, dip in a slightly beaten egg mixed with one-half cup cold water, then in fine dry crumbs and fry as directed for French Fried Potatoes.

French Fried Cauliflower

Clean a cauliflower, separate into good-sized flowerettes, dust with salt, dip in egg and crumbs as directed for French Fried Onions, and cook in deep Mazola.

French Fried Egg Plant, Summer Squash or Cucumber

Wash, but do not peel the egg plant. Cut in crosswise slices, one-third-inch thick, dust with salt and pepper, roll in flour, egg and crumbs as in French Fried onions and fry as directed. Peel squash and cucumbers and prepare the same way.

French Fried Mushrooms

Select good-sized mushrooms. Use the stems for a mushroom sauce or soup. Peel the caps, dust with salt and finish as for French fried onions. Serve on toast with cream or tomato sauce as the main dish at luncheon or supper, or use as a garnish to broiled steak, broiled or creamed chicken or veal cutlet.