All Dressed Shoestring Chips

These are excellent just on their own or on a side!  From Food and Drink Winter 2012.

2 large potatoes, peeled if desired
1/4 tsp dried oregano leaves
1/4 tsp sweet smoked paprika
1/4 tsp fine sea salt
1/8 tsp cayenne
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp black pepper
8 cups canola oil

1. For best shoestring chips, use a mandoline fitted with the julienne blade.  Slice potatoes, then place in a bowl of ice cold water for about 30 minutes.  Line a baking sheet with paper towels. Stir spices together.
2. Place oil in a large deep pan such as a Dutch oven or follow instructions on deep fryer.  It should not come more than a third up sides of pan and needs to be 1 1/2 inches deep.  Set over medium. Heat oil to 350 to 360 F. using a deep fry thermometer or drop a cupe of bread into the oil - it should turn brown in about 1 minute.
3. Drain potatoes very well and pat dry really well.  Using large tongs, add about a third of potatoes to oil.  Fry, stirring occasionally until golden brown, 4 to 5 minutes.  Using a large slotted spoon or tongs, remove potatoes and place on paper towel lined baking sheet.  Pat any excess oil.  Place chips while hot in large bowl.  Toss with a third of the spice mixture.  Repeat with remaining potatoes.  Best eaten right away.

Makes 3 to 4 cups