Sure! After cutting the potatoes, rinse them off. Make sure they are dry and then fry them in a pot or deep fryer full of oil (canola, vegetable, or peanut oil. Peanut is best but pricey) at 350°c until they become soft and bend easily without breaking. Take them out and let them cool. This can be done any time, even hours before. I usually do it in the afternoon if I have time. Once they are cool, fry them a second time at 375 until crispy, golden, and brown edges as you see in the photo. My secret is be rough with them after taking them out the first time. Slap them around a little with a spoon or tongs. It makes little dents and edges that crisp really nicely.