Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.
Place the chips in a colander and rinse under cold running water.
Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.
Drain the potatoes in a colander.
Dry potatoes thoroughly with a tea cloth or paper towel.
Heat the oil to 320 F/160 C in a deep-fat fryer or large, deep saucepan. Fry the chips a few handfuls at a time in the fat for about 3 minutes. Do not brown them.
Once they seem drier and slightly cooked, remove from the fat and drain on paper towels. Keep them covered and at room temperature until needed
Reheat the oil to 375 F/190 C and cook the chips until golden and crisp, 5 to 8 minutes.
Drain and sprinkle with salt if desired. Serve immediately and enjoy.
