Nigella Lawson's Spiralized Shoestring Fries

Directions

1. Spiralize your peeled potatoes using the fine round cutter—all machines come with their own instructions—so that you have skinny coils of potato. Divide them into three equal piles on a clean tea towel and wrap them in it to absorb excess moisture.
2. Get out a baking sheet and a large plate and line both with a double layer of paper towels. Set both by the stove. Preheat the oven to 250F.
3. Pour the oil into a wide saucepan—I use one of 9 inch diameter, and don’t advise you go any smaller—to come up about 1 ¼ inches deep and heat the oil until a cube of bread sizzles when dropped into it.
4. When the oil is hot enough, carefully drop in the first batch of potato coils and fry for 5-6 minutes, stirring them gently with tongs or a mesh ladle from time to time, to make sure they aren’t sticking to the bottom. Once golden brown, carefully lift using a mesh ladle or slotted spoon and place on the lined baking sheet. Put the sheet in the oven.
5. Proceed with the second batch. When ready, transfer with your mesh ladle to the paper-lined plate and, taking the oil off the heat momentarily, add this second batch to the shoestring fries keeping warm in the oven.
6. Put the oil back on the heat, and fry the last batch.
7. Tip all onto a large plate, sprinkle generously with salt, and eat immediately. But you don’t need me to tell you that, do you?