Using knife or French-fry cutter, cut peeled potatoes into 1/4" strips. Rinse or soak in cold water. Start heating enough Crisco Shortening to fill a 3-quart saucepan half full, or a deep fryer within 1/2" of the fill mark. Dry potato strips thoroughly on paper towel. FOR EXTRA QUICK FRENCH FRIES: Heat deep Crisco Shortening to 365 degrees F. For electric deep fryer, follow manufacturers directions for amount of potato strips to fry at one time. For saucepan, cook 2-3 cups of potato strips at one time, adding slowly. Cook until potatoes are tender and lightly browned, about 10-15 minutes. Drain potatoes on paper towel. While frying remaining potatoes, keep fried ones warm in oven set at low temperature. Salt or season as desired. If desired, frozen French fried potatoes can be used in place of fresh potatoes. For best results, fry about 10-15 minutes in Crisco Shortening using the above directions. FOR EXTRA CRISP FRENCH FRIES (FOR FRESH POTATOES ONLY): Fry potatoes FIRST time at 325 degrees F. for about 3 minutes. Remove and drain on paper towel. Cool at least 15 minutes at room temperature. If desired, cool up to 3 hours. To serve, re-heat crisco to 365 degrees F. and fry potato strips a second time for 6-8 minutes or until golden brown. Drain on paper towel. This recipe has been on the Crisco label since 1938. SOURCE: Best Recipes by Ceil Dyer 1982 Posted to MM-Recipes Digest V3 #295 Date: Sun, 27 Oct 1996 08:25:35 -0600 From: netdir@cyberspc.mb.ca (S.Pickell)