1 1/2 pounds russet potatoes
3 cups canola oil
sea salt to taste
Peel potatoes. Use a mandolin or a food processor with a julienne disk. Julienne potatoes, put in cold water.
When ready to fry, heat oil to 350 degrees.
Drain potatoes and pat dry with paper towels.
Fry potatoes 2 to 3 minutes, do not overcrowd the oil. Fry in small batches, drain on paper towels and season with salt.