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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.
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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.
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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.
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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.
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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.
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6
Put the oil back on the heat, and fry the last batch.
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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?
