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Using a mandoline set to 1/8-inch thickness (or a sharp chef's knife), cut the peeled potatoes into matchstick strips no wider than 1/8 inch. Work quickly and transfer the cut strips immediately to a large bowl of cold water.
Soak the potato strips in cold water for at least 30 minutes, changing the water once halfway through, until the water runs mostly clear. Drain thoroughly, then spread the strips in a single layer on a clean kitchen towel or paper towels and pat completely dry — any surface moisture will cause violent spattering in the oil.
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