Preheat oven to 275° F. 

Slice potatoes about ⅛-inch thick. As you slice, place potatoes into a large bowl filled with cold water. 

Before frying, lay potatoes on paper towels and pat very dry. Pour 1 inch of oil into a large heavy-bottomed sauté pan. 

Heat oil over medium heat to 375°F. Working in batches: When oil is shimmering, add potatoes in a single layer and cook for about 5 minutes, or until bottoms are browned. Turn and continue cooking for another 3 minutes. Transfer to a baking pan. Sprinkle with salt and pepper to taste and keep warm in the oven while cooking remaining potatoes.  

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)