Using a mandolin (or very sharp knife) slice the well-scrubbed potatoes thinly. Heat 2 - 3 inches of kettle rendered lard in a cast iron Dutch oven (or other heavy-bottomed pan) to 300-340 degrees F, and carefully place one layer of potato slices into the hot fat. When they start to turn brown, remove with slotted spoon and drain on paper toweling. Sprinkle liberally with unrefined sea salt. Be sure to watch the temperature of your lard.
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