Bat Fries
Oil for frying
4 large russet potatoes
Salt
Heat the oil to 325 degrees F in a deep fryer or large heavy, deep skillet.
Peel the potatoes and slice lengthwise into 1/4-inch thick slices.
Cut the potato slices into bat shapes with a cookie cutter. Pat the slices dry
with a paper towel.
Fry the slices in small batches until cooked through but not brown. Remove from
the fat and let drain on the paper towels.
Increase the temperature of the oil to 375 degrees F and re-fry the potatoes
in small batches until brown and crispy.
Drain again on paper towels, salt, and serve hot.
Makes 6 servings.
