SERVES 4

Shoestring potatoes, like potato chips and waffle chips, are fried only once. This recipe makes a good-sized batch—enough for a party—and are a favorite accompaniment to our Bacon Cheeseburger or Classic Hamburger.

3 lbs. Idaho potatoes, peeled
Peanut oil
Salt

1. Cut potatoes into 4" lengths about 1/16" × 1/16" (it is easiest to do this with a mandoline), then place in a large nonreactive bowl and cover with water.

2. Heat about 4" oil in a heavy-bottomed pot over medium-high heat. Drain potatoes, then dry thoroughly with paper towels. Check oil temperature with a candy thermometer; when oil reaches 375°, fry potatoes in small batches until they are crisp and golden, about 3 minutes per batch. Drain chips on paper towels, sprinkle with salt, and serve warm.