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1
Preheat the oven to 200F.
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2
Fit the mandoline with the thin julienne blade.
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3
Slice the potatoes lengthwise with the mandoline and place them in a bowl of cold water to remove the starch.
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4
Let them soak in the water for about 20 minutes.
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5
You want the potatoes to be in very thin slices so that they will cook quickly and emerge nice and crisp.
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6
I find that the food processor breaks up the julienne too much, so I dont recommend it.
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7
Drain the potatoes in a colander.
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8
Spin them in a salad spinner to ensure that they are really dry.
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9
It is important to dry them well so the oil doesnt splatter during the frying process.
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10
Heat the canola oil in a heavy-bottomed deep 4-quart pot, or a deep fryer, until it reaches 350F on a food thermometer.
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11
Using a frying basket or a long-handled spider utensil, carefully lower about 2 cups worth of the potatoes into the hot oil.
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12
Fry for 8 to 10 minutes, turning the potatoes every minute or two with a slotted spoon or the spider so that they brown evenly.
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13
When the potatoes are golden brown, less than 10 minutes, remove them from the oil with the slotted spoon or spider.
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14
Drain very well on paper towels.
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15
To keep the potatoes warm while you cook the rest of the batch, put them on a paper towellined baking sheet, cover with paper towels, and hold in the oven.
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16
Repeat with the remaining potatoes.
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17
Season with salt before serving.
