Clean the peeled potatoes, then cut off some thicker sticks. Then wash the potatoes in cold water several times until the water is clear.

After washing the potatoes, I put them in a kitchen towel or paper towel and I wipe them off when the potatoes are perfectly dried.

In a deeper bowl or in the fryer, put the oil to warm to medium or 180 degrees and wait until the oil gets hot.

Potato roasting is done in two stages, the first will be at the average temperature of about 3-5 minutes, during which the potatoes will be made fluffy inside, then we increase the temperature to a maximum of 240 degrees and fry for about 2 minutes, until what the potatoes will be golden and crisp outside.

Now we can remove the potatoes in a pot in which we put a tissue paper to absorb excess oil and season with sea salt, which, besides tasting potatoes, will also absorb the oil from the potato.