Step 1

Fill a large bowl with cold water. With a mandoline fitted with the waffle or crinkle attachment, slice the potatoes about 1/4 inch thick. Flip the potato 90 degrees after every slice to create a criss-cross, waffle pattern.

Step 2

Place the sliced potatoes in the bowl of water for 20 to 30 minutes to remove excess starch. Dry the potatoes thoroughly with paper towels.

Step 3

Clip an instant-read thermometer on the side of a large, heavy-bottomed pot or Dutch Oven. Heat the peanut oil over medium-high to 320 degrees Fahrenheit.

Step 4

Line two baking sheets with paper towels. Fry the potatoes in batches for 5 minutes, or until pale and start to soften. Transfer the potatoes onto the lined baking sheets.

Step 5

Increase the oil’s temperature to 375 degrees Fahrenheit. Re-fry the potatoes in batches for 2 to 3 minutes, or until crisp and golden brown.

Step 6

Remove the used paper towels from the baking sheets and replace them with a new set. Transfer the potatoes onto the lined baking sheets.

Step 7

Season the potatoes with salt. Serve hot and enjoy!