Ingredients

• 2 large russet (baking) potatoes (1 1/2 lb total)
• About 6 cups vegetable oil
• Special equipment: a food processor fitted with fine (2-mm) julienne disk or a mandoline fitted with julienne cutter; a deep-fat thermometer

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Instructions

1. Peel potatoes and cut lengthwise into 1/8-inch-thick julienne in processor or with mandoline. Transfer as cut to a bowl of ice and cold water and let chill in water at least 30 minutes.
2. Heat 1 1/4 inches oil in a 6- to 7-quart heavy pot over moderately high heat until thermometer registers 375°F.
3. While oil heats, drain potatoes and pat completely dry between several layers of paper towels. Fry potatoes in 6 batches, gently stirring once or twice with a slotted spoon or skimmer, until golden and crisp, 1 to 1 1/2 minutes per batch. Transfer potatoes with slotted spoon to paper towels to drain and season with salt. (Return oil to 375°F between batches.)