Wash and peel the potato. Use a vegetable peeler to shave the potatoes lengthwise. Heat the oil.
Drain and rinse again and set on paper towels to dry just a bit more.
Fry the potatoes. When you first put them into the hot oil give a quick stir with a meat fork or cooking chopsticks this will allow the potato ribbons not to stick to one another, turn as needed. Cooking times may vary due to the thickness cut.
Add seasoned salt to the bottom of the paper towel
When done move to a paper towel to absorb excessive amounts of oil.
Season each batch with the seasoned salt.
Serve I hope you enjoy!
