Peel the potatoes (optional) and using a mandolin, slice the potatoes approx. 1/8 of an inch thick. You don’t have to peel the potatoes, but if you don’t, be sure to scrub the outside skin very well.
After potatoes are sliced, rinse them in cold water several times until all of the starch has been rinsed away, and the water runs clear.
Soak the potato slices in a bowl full of cold water and a 1/2 cup of vinegar. Be sure the water completely covers the potatoes.
Let the potatoes soak for at least 30 minutes.
Remove potatoes from the water and dry on a paper towel. Be sure they are fully dry before placing in oil for frying.
In a frying pan, heat 1 inch of neutral frying oil.
When oil is hot, place dry potato slices in oil. Do not overcrowd the pan; fry in batches.
Keep the oil temperature low, but keep the potatoes sizzling in the oil.
When the potatoes stop sizzling, but float in the oil, they are done. Each batch should take about 10 – 12 minutes to finish.
Remove from oil and sprinkle with salt or seasonings of your choice.
Enjoy!