4 medium sized russet or idaho potatoes
2 c canola oil
kosher salt to taste (approx 2 tbs)
Using the same technique as a hasselback - slice potatoes as this as you can. If you have a slicer, that is ideal.
Put slices in a bowl and cover with room temperature water. Soak potatoes for 30 minutes.
Drain potatoes and dry slices with paper towels. I know this seems tedious, but if you don't do this, and too much water and starch remains on potatoes they will not get crisp and the outside will brown too quickly.
Heat oil in skillet over medium high/high. Once oil is bubbling gently slide slices into oil - be careful of splashing. Do not overfill skillet. Stir constantly.
One potatoes are brown and crisp remove with slotted spatula and rest on paper towels to drain.
Put in bowl and toss with salt (or other desired toppings). Enjoy!
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