- 4-6 Big Russet or Yukon gold potatoes
- Oil for frying
Soak, wash and clean the potatoes (if you like them unpeeled), if peeled slice up the potatoes using mandoline, if you're using a knife or a peeler make sure you the potatoes are thinly sliced.
Pour the potatoes into a bowl of water and rinse until the water runs clear.
Heat up oil up to 350-400 degrees F in a fryer or Dutch oven, while the oil is getting hot, line up the sliced potatoes in a baking sheet (put paper towels on the baking sheet), and let dry.
Drop the potatoes into the hot oil and fry. Stir and make sure you put an eye on it because it fries quickly.
Stir and remove them when they are golden and crisp. Sprinkle salt immediately, if you want a little spice, sprinkle a little bit of cayenne pepper.
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