Crispy Fried Potato Slices

Wash the potatoes thoroughly.

In a large pot, bring water to a boil and add salt.

Add the whole, unpeeled potatoes to the boiling water and par-boil until they are fork-tender but still firm.

Prepare an ice bath. Once the potatoes are cooked, use tongs to transfer them from the boiling water directly into the ice bath to stop the cooking process.

Once the potatoes are cool enough to handle, peel the skins off. They should slide off easily.

Slice the peeled potatoes into thin, uniform rounds.

Heat about an inch of neutral oil in a large skillet over medium-high heat.

Carefully place the potato slices in the hot oil in a single layer, being careful not to overcrowd the pan. Fry in batches if needed.

Fry the potato slices for a few minutes per side, until they are golden brown and crispy.

Remove the fried potatoes from the skillet and place them on a parchment-lined tray to drain any excess oil.

Immediately season the hot potatoes with flaky sea salt and freshly ground black pepper.

Serve warm, with ketchup for dipping if desired.