Instructions

1. Peel the potatoes and cut them into one centimeter thick slices and further cut into finger sized pieces.
2. Soak them in ice cold water for 20 min.
3. Dry the pieces on a kitchen towel to remove the water.
4. Transfer them into zip lock bag and store in freezer for 4 hours.
5. Deep fry directly in medium hot oil for 2-3 min. Set aside for them to cool completely.
6. Deep fry the potatoes again until they are golden brown.
7. Sprinkle salt and make sure to coat the salt evenly.
8. Server hot with tomato ketchup.