Pick-Up Sticks Potato Fries

1. Heat uncovered to 375 degrees F- 6 cups of peanut oil in the 4 Quart Stock Pot.

2. Julienne slice the potatoes lengthwise into strips that are 1/8” x 1/8”. Dry potatoes with paper toweling.

3. Fry potato sticks in small batches (1-cup) for one minute. (There should be no color to the potatoes-yet.) Using a spider mesh or a slotted spoon remove the potatoes from the oil and transfer them to a platter or bowl. *Be sure to bring the oil’s heat back up to

4. 375 degrees F between batches. Repeat this process until all the potatoes have been par-fried (partially cooked).

5. Fry the potatoes a second time (2 batches) for 1-2 minutes. The potato sticks should be deep golden brown. Remove them from the oil and transfer them to a paper lined platter or baking sheet.

6. Sprinkle immediately with the *Potato Spice Seasoning.

Potato Spice Seasoning Recipe

1. Combine in a small bowl: 1 Tablespoon kosher salt, 1-teaspoon smoked paprika,½- teaspoon garlic powder, ¼-teaspoon onion powder, ¼-teaspoon freshly ground black pepper. (Remaining spice can be stored in an airtight container for up to 12 months.)

Notes

Helpful Hint: Keep your Pick-up Sticks Potato Fries warm between batches on a paper lined baking sheet in an oven set at 225 degrees F.

Tip: Oil should never reach higher than 2/3 of the way up the sides of the pot during frying. DO NOT leave hot oil unattended. Hot oil can cause severe burns.