1. Rinse potatoes with running cold water; peel. Cut potatoes into paper-thin slices and cut slices into paper-thin strips, placing potato strips in bowl of cold water as soon as cut, to prevent discoloration. When all potatoes are cut, drain well; pat dry with paper towels.
2. In 4-quart saucepan over medium heat, heat about 2 inches salad oil to 375°F. on deep-fat thermometer (or heat oil in deep-fat fryer set at 375°F.).
3. Fry potato strips, a handful at a time, until golden brown. With slotted spoon, remove to paper towels to drain. Repeat until all potato strips are fried. Sprinkle lightly with salt. Serve immediately. Or cool potatoes; store in tightly covered container. Just before serving, heat in 350°F. oven 5 minutes.