Using a mandoline to cut the potatoes into ultra-thin shapes (or "shoestrings") is quick and easy. You can do so up to four hours ahead; to prevent discoloration, place cut potatoes in a bowl of cold water in the refrigerator until ready to use, then gently pat dry with paper towels. Pair with Hanger Steak
for a complete meal.
This recipe was also featured in "Martha Stewart's Dinner at Home."