Peel the potatoes, and keep in salted water so that they will not discolor.
Grate them into coarse pieces, and press dry.
In a saucepan heat the oil to 380°.
Dip the frying basket once into the pan to oil it.
Take the baskets apart, and fill the bottom basket with the grated potato, forming a basket of potato within the wire basket.
Replace the smaller basket within the larger, and clamp shut.
Deep-fry until golden brown, about 3 minutes.
To remove, gently take out the smaller basket.
Knock out the potato basket by gently tapping the wire frame, upside down, on the counter.
The potato basket will fall out.
Drain on paper towels.
Fill these potato baskets with anything from leftover stew to cold chicken salad.
An old French classic consists of creamed peas and tiny onions in a bird's nest.
The crisp and delicious basket will make the plate.