Spicy Straw Potatoes

1. 1

   Stir together all seasoned salt ingredients in a small bowl.

2. 2

   Cut potatoes lengthwise into thin matchsticks, about 1/8 inch thick, using a mandoline or other manual slicer, and submerge in a bowl of ice water until ready to fry.

3. 3

   Heat oil in a 4-quart heavy saucepan over moderately high heat until it registers 375F on deep-fat thermometer.

4. 4

   While oil is heating, drain potatoes in a colander and dry well with paper towels.

5. 5

   Fry potatoes in 4 batches, stirring, until golden, 4 to 5 minutes (return oil to 375F between batches), transferring each batch with a slotted spoon to a baking sheet lined with paper towels to drain.

6. 6

   While still warm, toss each batch with one fourth of seasoned salt.

No additional tips available.