2 lbs russet potato
2 cups all-purpose flour
1 (6 ounce) can evaporated milk
oil (for frying)
salt and black pepper (to taste)
Recipe
1 Heat oil to 325° in a deep fryer or a large deep pot, no more than half full.
2 Slice potatoes into wedges (peel or leave on potato skins).
3 Fry potatoes for 2 minutes and drain, allow to cool off.
4 Turn oil up to 360°.
5 In a bowl combine flour, salt and black pepper and set aside.
6 In another bowl add evaporated milk.
7 Dip cool potato fries in evaporated milk than into flour mixture.
8 Fry 5-10 minutes or until browned.
9 Drain on paper towel and enjoy