Loretta's Pig Tail Taters

Potatoes (peeled or not, whichever you prefer)
Deep fat for frying
Salt or seasoning, if desired

After potatoes are peeled, shave into very thin strips with peeler. Soak in ice water for at least an hour. (This is the secret to crispness.) Drain and pat as dry as possible with paper towels.

Drop a few at a time into hot fat until lightly browned. Drain on paper towels. Sprinkle with salt or seasoning of your choice.

All my recipes are ones that my family and/or friends have enjoyed, usually for many years.

In this and all of the old recipes I share, I'm listing ingredients and directions just as they were written years ago.

Enjoy!!!