Potato Corkscrews

How to make Potato Corkscrews Recipe - Thin and tasty, Potato Corkscrews are fun to make, especially for children.

Ingredients:
2 fresh No. 1 Idaho Russet Burbank potatoes (12 to 15 ounces each)
2 teaspoons white vinegar
Peanut oil
Sea salt

Method:
Peel the potatoes. Using a good clean potato peeler, cut long curly strips lengthwise from the potato. Alternately, an apple peeler also works great for this.

Place the potato strips in a large bowl filled with cold water. Add the vinegar and swirl the potatoes around to remove excess starch. Drain the water. Spread the potatoes on a layer of paper towels and pat dry with additional paper towels.

In a large heavy pot or deep-fryer, preheat the oil to 365 degrees F. Use a kitchen thermometer to verify the temperature. In small batches, approximately 2 cups each, add the potato curls to the hot oil.

Cook for about 3 minutes until crisp and brown. Using a basket, remove the potato corkscrews from the oil, shaking to remove any excess. Spread the potato curls on a sheet pan lined with paper towels to drain.

Allow the fries to stand for 1 minute and then salt. Serve immediately or store in a covered container for up to three days.

Potato Corkscrews