FRENCH FRIED POTATO SKINS

Potatoes

Oil -- for deep frying

Salt

Garlic salt or celery salt -- =OR=- gratedParmesan

Scrub potatoes thoroughly with brush. Using potato peeler, cut off longthin spirals of skin from potatoes. (Use potatoes for another dish.)Cover skins with very cold water and let stand 30 minutes to 1 hour.Drain and carefully pat curls dry with paper towels. Drop curls intodeep oil heated to 390F and fry until golden brown and crisp, about 1minute. Drain on paper towels and sprinkle with salt or garlic salt,celery salt or Parmesan cheese. Serve hot.