- Cook Time
- Prep Time
- 2 pounds large Yukon gold potatoes
- Vegetable oil for frying
- Sea salt
Slice potatoes 1/16-inch thick on a mandolin. Soak slices in cold water, drain, then soak one more time, to eliminate some of the starch. Drain and pat dry with paper towel.
In heavy skillet, heat 2 inches oil over medium-high. Toss handful of potatoes into oil and fry until golden brown, about 3 minutes, tossing to cook evenly. Remove with a slotted spoon and drain on paper towel. Quickly repeat with remaining potatoes. Sprinkle generously with sea salt and serve immediately with your favourite dip.