• 3/4 potatoes possibly of the same size. Wash them well and then slice them with a mandolin. Thin, about a millimeter. Once sliced, place all the slices in a bowl with water and salt and leave them for about 15 minutes, turning them occasionally. Then you drain them and place them on a cloth, cover them with another cloth and dry them well. Oil in the pan, 160/165 degrees. Cooking for about 3/4 minutes, drain them on absorbent paper, possibly separated from each other. Then you pass them onto other paper and let them cool. Season the freshly drained potatoes with spices or other spices, so the seasoning sticks to the potatoes.

The peel should not be removed.

Credits Maurizio Ruggiero, Apulian cuisine...and more! [ FACEBOOK® Group ]