1. Cut potato into french fry shapes. 2. Heat oil to 325°F. 3. Drop spuds into oil. 4. Cook them in the oil for about 5 minutes, until they are semi-cooked and kind of floppy looking. 5. Remove from oil, drain and cool. 6. When spuds have cooled, re-heat oil to 375°F. 7. Toss milk and cornstarch into a plastic bag. 8. Put bread crumbs into another bag. 9. Take semi-fried spuds and put them into the milk bag. 10. Remove from milk bag then place into the bead crumb bag, shaking to coat. 11. Refry for about 2 or 3 minutes. 12. Place on wire rack to drain. ---------------------------------------------------------------------------
Nutrition
Ingredients
