Potato pillows are crispy and puffy, and we can't get enough of them!
Peel the potatoes. Trim the potatoes into as large a rectangular block as you can manage, with minimal wastage. Using a mandoline, slice the potatoes into 1-millimeter-thick rectangular strips.
Lay out half of the potato slices in a single layer on a large sheet pan or cutting board. Dust with the cornstarch on the exposed side, then use a pastry brush to remove any excess cornstarch. Lay out the other half of the potatoes on a large sheet pan or cutting board and brush each with a thin layer of egg white. Place one of the egg-white-brushed potato slices, egg side down, onto one of the cornstarch-dusted potatoes of a similar size.
Pour the oil into a large heavy-bottom pot until there’s at least 2 inches of oil and heat over medium heat to 300°F . Working in batches of 3 to 5 paired potato slices, gently drop the potatoes into the oil and fry for 60 to 90 seconds, flipping them halfway through, until blonde. The potatoes will initially sink to the bottom of the oil, but should float and puff up in the first 30 seconds.
Heat the oil over medium-high heat to 350°F , then fry the potatoes again, this time in batches of 5 to 10 for 30 to 60 seconds, flipping constantly, until they’re puffed and cooked to a deep golden brown. Use a slotted spoon, spider, or chopsticks to remove the potato pillows from the oil and transfer them onto the same sheet pan lined with kitchen or paper towels and immediately season with salt. Repeat with the rest of the potatoes.
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