Peel Burbank, California, potatoes. Cut in 1/8-inch lengthwise slices; place in wire basket; run under cold water to remove extra starch. Dry thoroughly. Have two frying kettles of fat – one at a moderate temperature, the other very hot. Place several sliced potatoes (in frying basket) in moderately hot fat and cook until they rise to the surface of the fat, and the edges show faint signs of puffing. (If the puff does not develop, that is just too bad; start over from scratch!) If the faint puffing appears, then immediately transfer potatoes in the basket to the pot of very hot fat; cook until fully puffed and browned. Drain on absorbent paper. Sprinkle with salt. Serve immediately. If desired, the potatoes may be put aside after the second cooking and give a final dip later in very hot fat; then rushed to the table. If this is done, do not fully brown potatoes in the second fat pot. Finish them off in the third cooking.