Potato peel, cut into strips and be SURE to dry with a cloth. This is one of the secrets. Potatoes should be absolutely dry.

I usually cut 1-2 (depending on size) the potatoes on a cloth, cover with another cloth and promaqua. Here I tried to photograph the difference between svezhenanesennoj and dry potatoes. Removal of moisture will give the best effect brown. Potatoes do NOT add SALT!!! It is important!

Pour into a deep casserole or other form with vegetable oil about 2 cm and heated.

Throw in hot oil the potatoes in small portions...

... and fry until Golden brown.

Salt must have fried potatoes, but if you use regular salt it just "poured" from the potatoes on the bottom. To avoid this, give the second secret: salt must be transformed in powder (forgive me the manufacturers of grinders). And then it stays on the potatoes.

Ready "portion" I lay in a colander to stack the extra fat, salt powder and cover with a lid. Then proceed to cooking the next batch. Immediately warn you that I "like" make a mistake: correctly cover to cover and then the potatoes will remain crispy. But my family loves when the potatoes under the lid by its own the pair became soft. So, there's the matter of taste!

Well, actually everything! If You were buying potatoes at McDonalds, you probably noticed that on cooling it becomes tasteless. This is due to the fact that is a mixture of vegetable oil and animal fat. And due to the fact that I roasted the potatoes the only vegetable oil, it is not "Adobeum" upon cooling and remains delicious even cold, and, of course, during heating in a microwave does not lose its taste properties.