*  Exported from  MasterCook  *

                        French Fried Potato Skins

Recipe By     : The Los Angeles Times, 1992
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Potatoes
                        Oil -- for deep frying
                        Salt
                        Garlic salt, celery salt, or
                        - grated Parmesan

Scrub potatoes thoroughly with brush. Using potato peeler, cut off
long thin spirals of skin from potatoes. Use potatoes for another dish.

Cover skins with very cold water and let stand 30 minutes to 1 hour.
Drain and carefully pat curls dry with paper towels. Drop curls into
deep oil heated to 390°F and fry until golden brown and crisp, about
1 minute.

Drain on paper towels and sprinkle with salt or garlic salt, celery
salt, or Parmesan cheese. Serve hot.


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