| Heat
the oil in a heavy stockpot to 300º. Deep-fry the potato slices
in batches, until the potatoes just turn golden brown, about
5 minutes.
Drain
the potatoes on absorbent towels to soak up as much oil as
possible. Let the potato slices cool thoroughly.
Heat
the oil up to 350º. Deep-fry the potato slices a second time
in the hot oil. Cook until the potatoes puff and are golden,
about 3-5 minutes. Drain the potatoes on a rack and immediately
sprinkle with sea salt.
Serve
immediately.
|
