Shoe String Potatoes (Pommes Pailles)

Ingredients

About 6 cups vegetable oil for frying
2 russet (baking) potatoes (1 1/2 pounds total)

Equipment: a deep-fat thermometer; an adjustable-blade slicer fitted with 1/8-inch julienne blade

Directions

Heat 2 inches oil to 375°F in a wide 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat.

Meanwhile, peel potatoes and cut lengthwise with slicer to make 1/8-inch-thick julienne strips.

Fry potatoes in 5 or 6 small batches, stirring, until golden brown, about 2 minutes per batch. (Return oil to 375°F between batches.) Drain potatoes on paper towels and season with salt.

Cooks' note: Potatoes can be cut 3 hours ahead and chilled in a large bowl of cold water. Drain well and pat dry before frying.