Slice up potatoes into 3/8x3/8-inch pieces length-wise and place into some water. If you're not going to make them immediately, add some "Fruit Fresh" (ascorbic acid) to keep them from turning brown. Don't peel them unless the peels are too tough.

Drain in a colander and carefully add them to the hot oil. Fry about 15 minutes, or until the color looks right to you. I like them medium-brown.

Drain on paper towels and serve with malt vinegar and seasoned salt.

Submitted by: Skeeter