1. Cut the potatoes in ½ cm thickness and put them in water for 15 minutes.
2. Add water and some salt in a pot and par-boil the potatoes.
3. Strain them in a flat tray, soak the excess water with a towel and spread evenly.
4. Freeze them for 30mins
5. Heat oil in a vessel for first frying.
6. Fry them for about 80%.
7. Once fried, remove them on a paper towel.
8. Heat the oil again for second frying.
9. Fry them completely. Remove them on a paper towel.
10. Sprinkle some salt before serving.
11. Serve hot with some tomato sauce or mayonnaise.
Remember:
#LEAVING THE POTATOES IN THE WATER RELEASES THE STARCH OF POTATOES.
#FREEZING THEM AFTER BOILING MAKES IT CRISPY AND PREVENTS FROM TURNING BLACK.
#DOUBLE FRYING MAKES IT MORE CRISPY.