Special equipment: a mandoline fitted with a grater; a deep-frying thermometer; a stainless steel spider strainer; a stainless steel slotted spoon
Fill a large, heavy-bottomed pot with about 4 inches of oil. Heat the oil to 350 degrees F over medium heat.
Peel the potato and grate it with a mandoline, making strings about 2 millimeters thick. Rinse the potato strings in a strainer under cold running water. Line a baking sheet with paper towels and spread the potato strings on the towels. Top with more paper towels to dry.
Place the potato strings in a spider strainer, filling the bottom and going up the sides creating a "nest." Place a slotted spoon on top of the strainer to keep the potato strings in place and carefully lower the strainer and spoon together into the hot oil. Fry until golden brown, 3 to 4 minutes. Drain on a baking sheet lined with a paper towel. Sprinkle with salt. Continue with the remaining potato strings.
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