Ingredients portion 2
Potatoes 2 pieces
Salt to taste
Garlic to taste
Rosemary to taste
Refined oil 2 l
Cooking instructions 20 minutes
1 Slice the potatoes into slices no thicker than a millimetre, preferably a little thinner. The slices should be almost translucent. Slice immediately into the water so that the potatoes do not darken. Wash the potatoes thoroughly. It is not necessary to peel off the skin.
2 Rinse the potatoes under cold running water until the water is clear. This will remove any excess starch and prevent the potatoes from darkening. It takes about 7 minutes for 2 potatoes.
3 Clean the potatoes with your hands to remove any residual starch. The less starch, the more likely you are to get nice, crunchy chips.
4 Put the potatoes out to dry between the paper towels for 1 minute. The potatoes can then be fried immediately or “blanched” beforehand. Put them in boiling water with salt for 30 seconds and then immediately into cold water. The fried potatoes will be lighter and clearer and crispier after this procedure.
5 While the potatoes are drying, turn the hob to the maximum. Pour refined vegetable oil or frying oil into a pan. Heat the oil to a temperature of 160 degrees. To check the temperature of the oil without a thermometer, place a slice of potato in the oil and see what happens to it. It should become clearer and lighter in colour and moisture should start to come out of it, which is indicated by the appearance of bubbles.
6 Put the potatoes in the oil in small batches: about one and a half medium-sized potatoes, cut into thin slices. Make sure that the potatoes float freely; they should not lie on the bottom, pressed down by the top layer. Stir the potatoes with a slotted spoon so that they do not stick together and roast evenly.
7 Line the container in which the cooked potatoes will be taken out with napkins to soak up the fat. After the chips have been left to dry, they will be as crispy as crackers. Remove the napkins, salt and stir in the chips. Afterwards, you can add the aromatic oil, garlic or rosemary. 
