The recipe of these tasty crispy fries liked by all
1 kg of potatoes of a white color (monalysa or charlotte )
3 litres of seed or peanut oil,
Wash and peel the potatoes, cut them into one mm slices. Rinse in cold water until the water is clear indicating all the starch has been removed.
Warm the oil to a temperature of 160 degrees in a deep pan in order to immerse the potatoes in such a way as they dont attach to each other.
Drain well on absorbent paper and then the chips should be thin and a crispy golden color like crick and crock. Salt to taste.