• 6 egg-sized, waxy potatoes
• deep fat
• salt

Scrub and rinse the potatoes but do not peel unless the skins are very tough and blemished. Slice very thinly with a sharp knife or on a potato slicer bought for the purpose. Drop them into cold water as they are cut. Drain and rinse and dry well between the folds of a clean cloth. Sprinkle gradually into hot deep fat, at 320° F, and fry till golden and crisp. Remove from the fat as they brown