5-6 lbs Russet or Yukon gold potatoes
canola or peanut oil
coarse salt
lemon juice
1. Peel potatoes.
2. Using a mandoline or similar tool, slice potatoes about 1/8 inch thick and plunge into water with a teaspoon of lemon juice added.
3. Pour about 4" of oil in a deep skillet and heat to 250º, using a candy thermometer to check the temperature. Drain and blot potatoes on paper towels (be sure to dry them well - water will pop in hot oil).
4. In small batches, cook potatoes just until edges begin to crisp and small blisters appear. Do not brown.
5. Remove from oil and drain on paper towels and allow to cool.
6. When all potatoes are cooked, increase oil temperature to 400º. Add potatoes again in small batches and fry until they begin to puff. Continue cooking until golden and crisp, 2-3 minutes.
7. Drain on paper towels, salt and serve immediately.
