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Shoe String Potatoes (Pommes Pailles)

['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']

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.

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