This simple recipe doesn’t require you to soak your potatoes in cold water after cutting, since they will become crispy without that additional step. While it is often suggested to eliminate excess starch, it is essential to dry them carefully before placing them in the pan.
Thin slices fry nicely in butter and olive oil. (Extra virgin olive oil has a lower smoke point, but it works well too.) Just make sure to arrange your potatoes in a single layer as much as you can for uniform browning.