Crispy potato stacks

Fill a medium to large pot about a third of the way with grapeseed oil and heat to 350 to 375F.

Slice the russet potatoes thin and even on a Japanese mandolin, leaving out the ends; keep the palm open or use a protective glove.

Align the centre slices into a stack, trim the edges to an even rectangle, and cut it in half into square stacks. Cut within 30 to 40 minutes before the slices oxidise and brown.

Optionally reserve the trimmings for hash browns.

With the oil at about 350F, fry a few stacks at a time, moving them gently so they don't stick to the bottom, about five minutes until golden brown.

Never rinse or soak the slices in water, or the starch washes off and the stacks fall apart into chips.

Sprinkle with a little salt straight out of the fryer; fry the rest.

Stack and serve with a dip such as ketchup.