Ingredients

　　Trim potatoes into even rectangles and cut into strips 3/8 inch wide. Swish in cold water to remove surface starch. Just before frying, drain and dry thoroughly. Heat 2 1/2 quarts fresh frying oil (I use Crisco) to 325°F. Fry the equivalent of 1 1/2 potatoes at a time for 4 to 5 minutes, until cooked through but not browned. Drain, and spread out on paper towels. Let cool at least 10 minutes (or up to 2 hours). Just before serving, heat oil to 375°F and fry, again by handfuls, for a minute or two, to brown nicely. Remove and drain on paper towels. Salt lightly, and serve at once.

　　Julia's Kitchen WisdomKnopf