Step 1

Place oil in a large, deep, pan, Dutch oven, or deep fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350F.

Step 2

While oil is heating, wash and peel potatoes and remove any dark spots.

Step 3

Using a mandoline slicer fitted with the julienne blade and slice potatoes into matchsticks.

Step 4

Place sliced potatoes in a large bowl of ice water and chill 10 minutes.

Step 5

Remove potatoes from water bath and place on paper towels or clean dish cloths to dry completely. Pat the potatoes dry or use a salad spinner, if available. The dryer the potatoes, the less excess splattering there will be.

Step 6

Once oil is 350F, place dried potatoes (1 cup at a time) in the oil and stir to separate them. Adjust temperature to keep it as close to 350F as possible. To avoid oil flare-ups, DO NOT add too many potatoes at one time.

Step 7

Fry 2½ - 3½ minutes or until dark golden brown. Watch closely and stir often.

Step 8

Transfer cooked potatoes with a slotted spoon to a paper-towel covered surface and season with salt and black pepper. If desired, add other spices or seasonings at this time.

Step 9

Repeat process until all potatoes are fried.

Step 10

Allow potatoes to cool completely, then store in an airtight container. The potatoes will stay crispy and crunchy at least 3 days and probably more.

Step 11

Serve as is or with a side of sweet, hot mustard, bbq sauce or dip of your choice.