| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Celery salt, for sprinkling
- Vegetable oil
- 4 large russet potatoes, scrubbed, peel-on
Instructions
- Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
- Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 347 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 19 mg |
Reviews
We simply didn’t like it as it was. So I sprinkled with garlic , onion powder and lots of black pepper. I won’t be making this again.