DIRECTIONS:

1. Fill a large pot with water and add salt. Peel and dice the potatoes into pieces no greater than 1/2 inch thick. Place the potatoes in the water and gently simmer for 20 minutes or until the edges of the potatoes start to split.

2. Remove the potatoes, drain and allow the steam to evaporate leaving the outside of the potatoes dry. 

3. Heat 1/4 inch of oil in a large non-stick pan until the surface starts to shimmer. Add the potatoes and lightly sprinkle salt over the top. Cook on medium heat until the bottom of the potatoes are crispy. Toss, re-salt and cook until the next side is crispy. Repeat until all the sides are crispy.

4. Spoon out on to a paper towel and serve.