French-Fried Potato Skins
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber on Jul 31, 1997

potatoes
oil for deep frying
salt
garlic salt; celery salt, or grated parmesan cheese

Scrub potatoes thoroughly with a brush. Using a 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 to 60 minutes. Drain and carefully pat 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, garlic salt or Parmesan cheese. Serve hot.