Ingredients:

• 6 medium Idaho® Gold potatoes
• 1 liter olive oil suitable for frying
• Salt, to taste

Directions:

1. Heat the olive oil in a heavy-bottom pot over medium to medium-high heat until it reaches 375°F.
2. Wash and peel the potatoes while the oil heats.
3. Slice the potatoes as thinly as possible—nearly translucent—for maximum crispness.
4. Rinse the sliced potatoes in a large bowl of cold water, changing the water until it runs clear, about three washes.
5. Pat the potatoes completely dry with paper towels.
6. Fry the potatoes in batches, adding about one-third of the slices to the hot oil at a time.
7. Line a plate or basket with paper towels to catch excess oil.
8. Once the chips are deeply golden, remove them with a slotted spoon or spider and transfer to the prepared plate.
9. Season generously with salt while hot.
10. Serve immediately, or garnish with chopped chives, crème fraîche, and caviar for a decadent option.