This is one potato, a Yukon Gold, the only potato I had around here and it was starting to grow a little branch out of one of its eyes. Sliced above a bowl of water to rid the slices of surface starch and the slices spread out over kitchen towels to dry completely. Cooked in shallow oil, sloshed around after a minute or so, pressed under the oil with a large metal slotted spoon until the bubbles stopped. The oil goes nearly dead indicating all the moisture is out of the slices. Removed and salted while still vulnerable, or else the salt will bounce off. Helpful if the salt is ground to fine of granules as possible. They can seasoned further however you like but I used only sea salt this time.
Or, you can buy a bag at the store and tear it open. But they can never be this fresh. I imagine this is a lot cheaper too. And it's fun. This potato took three turns in the oil because I used a medium pot.