FRENCH FRIED POTATOES

Pare the potatoes and throw them into cold water until needed. Dry them with a towel; cut into small pieces lengthwise of the potato; drop them into hot fat and remove when lightly browned. It is better to fry only a few at a time, letting those done stand in a colander in the oven to keep hot. When all are done, sprinkle with salt and serve at once. For variety; and for use in garnishing, cut the potatoes into balls, using the vegetable cutter which comes for this purpose.

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