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1
Peel potatoes and cut sides and ends flat so that potato is a solid rectangle four inches long.
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2
Adjusting your mandolin accordingly, cut potatoes into matchstick shapes or, using a sharp knife, cut them by hand, rinsing blade frequently to remove starch.
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3
Place matchsticks in a bowl of ice cold water.
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4
After five minutes pour off starchy water and refill.
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5
Put bowl in the refrigerator and let potatoes soak for an hour, then drain in a colander and pat them dry with a paper towel.
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6
You might hasten the drying by spinning them in a salad spinner.
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7
In a deep, heavy kettle with a frying basket, heat oil, which should be about two inches deep, to 350 degrees.
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8
Add potatoes a handful at a time.
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9
(Do not add too many potatoes at once or you will reduce temperature.
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10
Potatoes will be soggy and won't brown.)
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11
As they begin to cook, shake basket to separate them.
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12
If they clump, poke them with a wooden spoon or tongs.
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13
When they are crisp and golden, remove them from oil with tongs.
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14
Drain on paper towels.
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15
Add salt.
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16
Repeat in batches.
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17
Keep them warm and crisp in a low oven.
