Makes about 3 cups (5 ounces|150 grams)
Prep time: 15 minutes
Total time: 1 hour
INGREDIENTS
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1 pound|450 grams Yukon gold potatoes, scrubbed clean
¼ cup|60 ml white vinegar
3 tablespoons kosher salt, plus more to taste
canola oil, for frying
DIRECTIONS
- Thinly slice the potatoes using a mandolin and place in a bowl of ice-cold water. Rinse until the water runs clear, then drain. Cover with more water, plus the vinegar and 3 tablespoons salt. Soak for an additional 30 minutes. Drain, then pat completely dry using clean dish cloths.
- Heat 2-inches oil in a large saucepan until a deep-fry thermometer reads 350°F. Working in batches, fry the potatoes until golden, about 2 to 3 minutes per batch. Transfer to a paper towel-lined baking sheet and season with salt.
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