Slice potatoes into very thin slices using a vegetable plane; place in ice water until slicing is completed. Drain potatoes well, and pat dry.
Carefully drop potato slices, a few at a time, into deep hot oil (375°). Fry 2 minutes or until golden brown. Drain well. Sprinkle with salt.
Note: Saratoga Potatoes may be served hot or cold.
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