We peel the potatoes and wash them. We cut the potatoes into very thin slices with the help of a mandolin. I have used a domestic one, with the fine cut accessory. We spread the potato slices on a wooden board or large platter and dry them with a clean cloth or absorbent paper.
Heat abundant olive oil in a pan and, over medium heat, fry the potatoes by batches, introducing the slices one by one, and making sure that they remain loose in the frying.
We flip the potatoes while they fry. They’ll be ready when they have a straw color and stop dancing in the oil, at which point we remove them with the help of a slotted spoon. We let it rest on absorbent paper to drain the excess oil. When they are cold, we salt them and ready to eat.
Talk about frying times it is complicated, because each fire is different, but there are several phases that we can easily recognize. At first, when we add the potatoes to the hot oil, they have to bubble, dancing between bubbles. Over time, the dance slows down, until at the end, the potatoes stay still, ceasing their dance.