Nigella Lawson'S Spiralized Shoestring Fries

1. 1

   Spiralize your peeled potatoes using the fine round cutter-all machines come with their own instructions-so that you have skinny coils of potato. Divide them into three equal piles on a clean tea towel and wrap them in it to absorb excess moisture.

2. 2

   Get out a baking sheet and a large plate and line both with a double layer of paper towels. Set both by the stove. Preheat the oven to 250F.

3. 3

   Pour the oil into a wide saucepan-I use one of 9 inch diameter, and don't advise you go any smaller-to come up about 1 1/4 inches deep and heat the oil until a cube of bread sizzles when dropped into it.

4. 4

   When the oil is hot enough, carefully drop in the first batch of potato coils and fry for 5-6 minutes, stirring them gently with tongs or a mesh ladle from time to time, to make sure they aren't sticking to the bottom. Once golden brown, carefully lift using a mesh ladle or slotted spoon and place on the lined baking sheet. Put the sheet in the oven.

5. 5

   Proceed with the second batch. When ready, transfer with your mesh ladle to the paper-lined plate and, taking the oil off the heat momentarily, add this second batch to the shoestring fries keeping warm in the oven.

6. 6

   Put the oil back on the heat, and fry the last batch.

7. 7

   Tip all onto a large plate, sprinkle generously with salt, and eat immediately. But you don't need me to tell you that, do you?

* Per serving · 4 servings · Values may vary.