Sunbeam ODF 510, ODF 520 manual FRENCH-FRIED Sweets and Spuds

For the crispiest, tastiest French fries, we recommend a two-step fry process; first at a 325”F/165”C, to precook the potatoes, then, just before serving at 375”F/19O”C to complete cooking and crisp the potatoes.

FRENCH-FRIED SWEETS AND SPUDS

MAKES 4-6 SERVINGS

7 cups peanut oil

2 large baking potatoes (Idaho or Russet)

2 large sweet potatoes Salt and pepper Cinnamon sugar, optional

1.Pour peanut oil into deep fryer. Set fryer temperature to 32S”F/165”C. Lay a double thickness of paper towels on a cooling rack or in a 15 x 10 x l-inch baking pan.

2.While oil is heating, peel potatoes. Using a sharp knife, cut all 4 potatoes crosswise in half then cut each half into

l/2-inch thick strips. As potatoes are cut, place into a large bowl filled with cold water and 1 teaspoon salt.

3.When all potatoes are cut into strips, drain potatoes and thoroughly dry with paper towels.

4.With basket in highest position, add a handful of potatoes to the basket. Close fryer lid and lower basket into oil. Fry potatoes 3-5 minutes until they are very pale gold, but do not let them brown.

5.Remove and place on paper towel-topped rack. Close fryer lid

and let oil return to temperature before repeating procedure with remaining potato strips. Potatoes can be cooked ahead

up to 3 hours and left at room temperature.”

6.Just before serving, set fryer temperature to 375”F/19O”C. With frying basket in highest position, add a handful of the pre-fried potatoes to the basket; close fryer lid and lower basket. Fry potatoes l-3 minutes, depending on desired crispness.

7.Remove potatoes to paper-towel lined rz;k and sprinkle with salt; if desired, sprinkle sweet potatoes lighti); with cinnamon sugar.

*If potatoes will not be second-fried immediately, turn off fryer until ready to heat oil for second frying.