Use starchy potatoes like Russets for a crispier texture.
Soak sliced potatoes in cold water to remove excess starch.
Pat potatoes dry thoroughly before frying to avoid sogginess.
Double fry the potatoes: once at a lower temperature, then at a higher temperature.
Use oil with a high smoke point, such as canola or peanut oil.
Avoid overcrowding the fryer to ensure even cooking.
Top with freshly grated Parmesan for an irresistible finish.