| 1 | Using knife or french-fry cutter, cut peeled potatoes into ? strips. |
| 2 | Rinse or soak in cold water. |
| 3 | Start heating enough crisco shortening to fill a 3-quart saucepan half full, or a deep fryer within ? of the fill mark. |
| 4 | Dry potato strips thoroughly on paper towel. |
| 5 | for extra quick french fries: heat deep crisco shortening to 365 °F. |
| 6 | For electric deep fryer, follow manufacturer"s directions for amount of potato strips to fry at one time. |
| 7 | For saucepan, cook 2-3 cups of potato strips at one time, adding slowly. |
| 8 | Cook until potatoes are tender and lightly browned, about 10-15 minutes. |
| 9 | Drain potatoes on paper towel. |
| 10 | While frying remaining potatoes, keep fried ones warm in oven set at low temperature. |
| 11 | Salt or season as desired. |
| 12 | If desired, frozen french fried potatoes can be used in place of fresh potatoes. |
| 13 | For best results, fry about 10-15 minutes in crisco shortening using the above directions. |
| 14 | for extra crisp french fries (for fresh potatoes only): fry potatoes first time at 325 °F. |
| 15 | For about 3 minutes. |
| 16 | Remove and drain on paper towel. |
| 17 | Cool at least 15 minutes at room temperature. |
| 18 | If desired, cool up to 3 hours. |
| 19 | To serve, re-heat crisco to 365 °F. |
| 20 | And fry potato strips a second time for 6-8 minutes or until golden brown. |
| 21 | Drain on paper towel. |
| 22 | this recipe has been on the crisco label since 1938. |
