PLACE cut potatoes into the brine container SEAL and refrigerate for at least 2 hours BRING pot with brine and potatoes to a full boil BOIL for 1 1/2-2 minutes DRAIN and rinse potatoes under cold water BLOT potatoes as dry as possible.PEEL 4 medium russet potatoes CUT potatoes into 1/4" shoestrings (try to make them as uniform as possible I use an adjustable-blade French-fry cutter).MIX the BRINE in a 3 quart pot with an accompanying lid.
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