FRENCH FRIED POTATO SKINS

Ingredients:

• Potatoes
• Oil -- for deep frying
• Salt
• Garlic salt or celery salt -- =OR=- grated Parmesa

Preparation:

• 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 390F 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.