Ingredients
- 2 pounds of potatoes your choice
- Celtic Sea Salt
- Peanut oil for frying
Instructions
- Wash and dry the potatoes. Using a sharp knife, slice the potatoes, thin, but not too think where you can see through them. Place sliced potatoes in cold water. Let sit for 5 minutes and then drain water and repeat with fresh water. Do this 3 times.
- Fill a large Dutch oven three quarters the way up with water. Bring to a rapid boil. When water boils, add kosher salt and then drop your potatoes in the water.
- Let boil for 30 seconds and then turn off the heat. Cover the pot and let rest for 3 minutes. Using a mesh utensil remove the potatoes and drain in a colander.
- Once drained place on a parchment lined baking sheet. Do not overlap. Find a place in your backyard where you get complete sunshine. Leave in the sun for 6-8 hours. It is best if the temp outside is 80°F or warmer.
- In a large Dutch oven, heat oil to 350°F. Fry potatoes in batches. These fry very quickly as all the moisture has been removed from the potato. Frying them will only take 10 to 20 seconds.
- Using a slotted spoon, place on paper towels to drain. Immediately sprinkle with Celtic Sea Salt or any seasonings you may choose.