Peel the potatoes, and cut them lengthwise into strips 3/8 inch thick. In a bowl cover the potatoes with cold water for 10 minutes. In a deep fryer or heavy saucepan preheat the oil to 325 degrees. Drain the potatoes and pat them dry. Add the potatoes to the oil and fry them 2 minutes, or until they are soft and just beginning to brown. With a spider or slotted spoon transfer the potatoes to a tray lined with paper towels to drain. Just before serving heat the oil in the deep fryer to 375 degrees. Add the potatoes and cook for 5 minute, or until golden. Transfer to paper towels to drain, sprinkle with salt and serve.
Recipe courtesy Jean Anderson