A mandoline, makes perfect shoestrings, but you can also use a knife or a food processor to cut the potatoes. They should brown in 2 to 3 minutes during the second frying; do not let them brown faster or they will end up limp.
With a knife, mandoline, or food processor, cut into julienne strips no more than 3/16 inch thick:
4 large baking or Yukon gold potatoes, peeled
Let soak in a bowl of ice water for 30 minutes. Drain, shake off the excess water, and dry well. Double-fry them in peanut or light olive oil, as for No-Fail French Fries. When done, pile onto a plate and sprinkle lightly with:
