4 large Yukon Gold potatoes, rinsed and skin peeled
1/2 cup canola oil
1/2 cup extra virgin olive oil
Peel the skin off the potatoes and using a knife to cut them diagonally, into large wedge pieces. You want to make sure they are cut roughly around the same size in thickness, so they can cook evenly.
Once cut, place them in a large bowl which has been filled with water. Repeat until all the potatoes have been cut.
Drain well and place the cut potatoes on a clean tea towel. Dry them off extremely well as you want to remove as much of the moisture from them.
In a large pan, heat the extra virgin olive oil and canola oil together over medium heat. The addition of the olive oil is added in to give the potatoes an extra crispy coating.
Once the oil is hot enough, carefully add the potatoes in making sure they whole base of the pan is completely covered and they are evenly spread out. The trick is to not create as much movement when it comes to turning the potatoes as they will break once soft. You want to carefully toss them in the oil with a spoon or fork every few minutes. If you find they are starting to turn burn, slightly reduce to a lower heat.
Fry potatoes for roughly 10-15 minutes until crispy golden brown. Give them a generous seasoning of salt and remove them from the oil by using a slotted spoon. Drain onto a plate lined with paper towels.