We peel the potatoes, wash them and dry 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 separate the slices and dry the oozing liquid with a clean cloth or absorbent paper.

We heat the olive oil in a deep bowl. In a glass ceramic fire with a graduation from 1 to 6, I have used the number 5. When the oil has reached a good temperature, let’s frying the potatoes in batches, introducing the slices one by one, and taking care that they remain loose in the frying.

We stir with a slotted spoon and let them fry. The potatoes are ready when they are straw-colored and stop dancing in the oil. At that time we remove them with the help of a slotted spoon and leave them rest on absorbent paper. When they are cold, we salt them and we present them in a bowl.

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.