Thoroughly wash but do not peel the potatoes then slice as thinly as possible. For slicing its best to use a mandolin or food processor.
Place potato slices into a bowl and cover with the ice water and 1 tablespoon salt. Allow to stand 30 minutes to draw out some of the excess starch.
Drain the potatoes and gently pat dry with paper towel. Heat the oil in a large heavy-based sauce pan or Dutch oven to 180°fry the potatoes in 3-4 batches for approximately 3 minutes or until golden brown make sure to regularly stir so they cook evenly. Remove from oil and place onto paper towel to drain excess oil.
While still hot, sprinkle over salt and pepper and lightly toss. Allow to cool before serving.