4 medium russet potatoes
cooking oil for deep-fat frying
salt or seasoned salt
If desired, peel potatoes. To prevent darkening, immerse peeled potatoes in a bowl of cold water until ready to cut. Cut potatoes lengthwise into 1/2 inch (1 cm) wide strips. Return strips to bowl of water.
In a heavy deep 3 quart (3 L) saucepan or deep-fat fryer; heat oil 375 F (190 C). To prevent splattering, pat potatoes dry. Using a spoon, carefully add potato strips, a few at a time, to hot oil. Fry for 5 to 6 minutes or until crisp and golden brown, turning once.
Using slotted spoon, carefully remove potatoes from hot oil. Drain on paper towels. If desired, sprinkle with salt or seasoned salt. Keep potatoes warm in a 300 F (150 C) oven while frying remaining potatoes.
Serves 4 to 6