Just before you are ready to begin cooking, julienne the potatoes as shown. Don’t do it any sooner or they will turn dark. It’s unnecessary to soak them in water to prevent discoloration.
Heat the oil in a 10- or 12-inch skillet, preferably nonstick. When the oil begins to smoke, heap the julienned potatoes in the center of the pan and press them down into a flat cake. Keep the pan over