Start by peeling your potatoes and cutting them into slices about 0.5 - 1 cm thick. Preferably use a mandoline so that they are evenly thick.

A good tip to get extra crispy potatoes is to draw the starch out of them.

I typically do this by pouring cold water into three bowls. First, I put the potatoes in the first bowl and let them sit there for 1 minute. Then I take them out and move them to the next bowl, where they sit for 1 minute. Finally, they go into the last bowl for a minute.

Take them out of the bowl and place them on a clean tea towel. Now you will actually see the starch in the different bowls, and there will be less and less in each bowl.

Put butter in the pan and heat it over medium-high heat (about 9/10 out of 14 on my stove) and add the potatoes.

Season with salt and pepper.

You cannot make too large portions because it is important for them to lie in roughly one layer.

Turn them continuously, and they will be ready after approximately 25-35 minutes. Continuously add more fat if the potatoes have absorbed it all.

Take them off the pan and preferably place them on some absorbent paper or a clean tea towel before serving.