Allumette Potatoes

• 5 medium-size potatoes
• 10 cups vegetable, peanut or corn oil for deep-frying
• Salt to taste, if desired

1. Peel potatoes and cut them into quarter-inch slices.
2. Cut each slice into quarter-inch sticks.
3. Drop pieces into cold water to prevent discoloration until ready to cook.
4. Drain well and pat dry.
5. Heat oil to 365 degrees.
6. Drop potatoes into hot oil and cook 7 be pale.
7. Drain and let cool.
8. Return potatoes to the hot oil and cook 4 to 5 minutes, or until potatoes are nicely browned and crisp.
9. Drain thoroughly.
10. Sprinkle with salt, if desired, and serve.

potatoes, vegetable, salt

Taken from cooking.nytimes.com/recipes/2374 (may not work)