Straw Potatoes

• 1 pound russet (baking) potatoes
• 6 cups vegetable oil for deep-frying
• Special equipment: a mandoline or other adjustable-blade slicer fitted with julienne blade; a deep-fat thermometer

1. Peel potatoes and cut lengthwise into 1/8-inch-thick julienne with slicer, then submerge in a large bowl of ice water.
2. Rinse potatoes in several changes of cold water in bowl until water is clear.
3. Drain in a colander, then spread out on several layers of paper towels and pat dry.
4. Transfer potatoes to a large rack to air-dry15 minutes.
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. 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. Return oil to 375F between batches.

russet, vegetable oil, thermometer

Taken from www.epicurious.com/recipes/food/views/straw-potatoes-106531 (may not work)