Slice the potatoes very thinly using a mandoline. Place the slices in a bowl and cover with water. Leave them in the fridge overnight.
Drain the potato slices and place them in a bowl. Bring 1 litre of water to the boil with approx.
15 g salt and pour it over the potato slices. Leave them to soak until they are translucent and almost tender. Drain the potatoes again and pat them dry with kitchen paper.
Heat the oil to approx. 130–140 degrees and deep-fry the potato slices until they stop bubbling. Remove them from the oil and place them on grease-absorbent paper until they have cooled down.
