Pommes de terre Pailles (STRAW POTATOES)

Wash, peel and rewash potatoes. Trim the sides of potatoes to form a block. Slice very thinly (thick paper). Cut the slices very thinly in the form of straws. Blanch the potatoes in salted water for 30 seconds. Drain and dry. Deep fry the potatoes in hot oil till golden brown and crispy. Take out and drain on an absorbent paper. Sprinkle salt and serve with ketchup as snacks or as an accompaniment.