• Oil , for frying
• Baking potatoes
• Salt

Heat 2 to 2 1/2 quarts of oil to 375-400° in a deep-fat fryer. Wash and peel baking potatoes, and cut into paper-thin crosswise or lengthwise slices-the slicing slot of a hand grater works nicely. Swish potatoes in cold water to remove surface starch (and to prevent them from sticking together when fried); dry in paper towels. Remove basket from fryer. Place a large handful of potatoes in basket and, holding it firmly by its handle, lower it into the hot oil; be ready to lift basket immediately if oil bubbles up; lower again, and repeat as necessary until potato moisture evaporates and bubbling quiets down. Then lower into oil. Stir potatoes with a slotted spoon to keep them circulating, and fry until nicely browned and crisp. Drain, turn potatoes out onto paper towels, salt them, and transfer to a serving basket or dish. Continue with the rest. The sooner you serve them, the more delicious they will be.

Adapted from From Julia Child's Kitchen, courtesy of Alfred A. Knopf.