See Recipe Tips for more Potato Salad ideas. Add to bowl of ice water. Drain and pat very dry on paper towels. In deep-fat fryer or heavy saucepan, heat about 4 inches of vegetable oil to 390 F. Place layer of potato strips in fryer basket and immerse in hot oil or, if using a saucepan, add a few potato strips at a time to hot oil. Cook about 5 minutes or until golden brown.
Cut potatoes lengthwise into thin wedges.
Season again after turning, if desired. For variety, use garlic or seasoned salt in place of plain salt. Simply cut potatoes to desired size, toss with a little olive oil, add seasonings and roast. Arrange in even layer on lightly oiled shallow baking pan. Roast 20 to 30 minutes or until tender, stirring occasionally.