French Fried Potato Skins - cooking recipe

Ingredients

6 large baking potatoes, scrubbed
oil (for deep frying)
salt to taste
seasonings (seasoned salt, garlic salt, celery salt, grated Parmesan cheese and toasted sesame seed)

Preparation

Using a vegetable peeler, cut long thin strips or spirals of potato skin.
Reserve potatoes for later use.
Place potato skins in a bowl of ice water.
Let stand 30 minutes.
Drain well.
Pat dry with paper towel.
Using a deep fat fryer, electric frying pan, wok or heavy saucepan, pour oil to 3 inch depth.
Heat to 390\u00b0 (200\u00b0C).
At this temperature, a 1-inch cube of bread will turn golden brown in 20 seconds.
When oil is ready, drop in chilled potato skins, a few at a time.
Fry until skins are golden brown and crisp, about 1 minute.
Repeat with remaining potato skins.
Drain well on paper towel.
Sprinkle skins with salt or choice of seasoning.
Serve immediately.
Makes 6 to 8 appetizer servings.