So good! —Keely
- Idaho potatoes
- Vegetable or canola oil
- Kosher salt
Slice the potatoes (peeled or unpeeled) with a 2mm blade in a food processor. Place in a large colander and rinse thoroughly. Dry potatoes by stacking in single layers between paper towels.
Pour 2-3″ of oil in a large stockpot and heat on medium high until hot. Fry potatoes in batches, being careful not to overcrowd, until lightly browned.
Drain on paper towels, sprinkle heavily with kosher salt, and transfer to a serving bowl.