Directions

1. In a large cast iron skillet add Crisco and start melting and heating.  Peel potatoes and cut in half, then in quarter than in quarter again.  You should end up with a large Fry.  Check oil to see if ready by adding the end of a fry to the melted Crisco it should bubble. When it does add a hand full of potatoes to the Crisco be careful to add slow so you don’t get burnt. Cook until the spuds float move them around so they cook evenly.
2. When cooked a golden brown removed and set on paper towel to drain excess grease.  Season with salt and serve.