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7 medium peeled potatoes
2 liters ice water
5 teaspoons salt
2 teaspoons garlic powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons pepper
Oil for deep-fat frying
Using a vegetable peeler mandoline slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes.
Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder and pepper; set aside.
In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 190c°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently.
Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
note: you can add any other seasonings you like.