Straw Potatoes

1. 1

   Peel potatoes and cut lengthwise into 1/8-inch-thick julienne with slicer, then submerge in a large bowl of ice water.

2. 2

   Rinse potatoes in several changes of cold water in bowl until water is clear.

3. 3

   Drain in a colander, then spread out on several layers of paper towels and pat dry.

4. 4

   Transfer potatoes to a large rack to air-dry15 minutes.

5. 5

   While potatoes are drying, heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 375F on thermometer.

6. 6

   Fry potatoes in 8 batches, stirring, until crisp and golden, 45 seconds to 1 minute per batch, transferring with a slotted spoon to dry paper towels to drain and seasoning with salt.

7. 7

   Return oil to 375F between batches.

No additional tips available.