Using sharp knife, mandoline or V-slicer, cut potatoes into 2mm slices; cut each slice into 2mm-wide pieces. Stand potato pieces in large bowl of cold water for 30 minutes to avoid discolouration. Drain; pat dry with absorbent paper.
Heat oil in wok or large saucepan; deep-fry potato, in batches, until browned lightly. Drain on absorbent paper. Serve hot or cold, sprinkled with sea salt, if desired.
per serving 9.3g fat; 726kJ (173 cal)
You can also use bintje or spunta potatoes for this recipe. Corn or vegetable oil can be used instead of the peanut oil.
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