Create a detailed image of Brazilian 'batata palha.' The potatoes should be cut into extremely thin, long strips, almost like threads, and fried until they are golden brown and crispy. The potatoes should be presented in a generous portion, highlighting their crispy texture and golden color. Place the potatoes on a simple plate, with a neutral background that enhances the crispy texture and golden color of the 'batata palha.' The lighting should be soft, focusing on the potatoes to emphasize their crunchiness and shine