Wash the potatoes clean and slice them as thin as possible. Cut it into 1mm pieces, if not like a paper. I didn't have a chopping knife, so I just cut it with a knife. It's possible with potato fillers, but I find the knife comfortable. This is the most difficult and important task. Wash the chopped potatoes thoroughly in water, remove starch, strain them in a sieve, and dry them briefly for about 10 minutes in a well-ventilated place. If you're busy, pass

When the water is almost gone, press down with a kitchen towel to remove the remaining water.

In a deep pan like a wok, add only enough cooking oil to fry potatoes and turn the heat up over high heat.

Place potatoes at a temperature of about 180 degrees, which is usually fried. To use less cooking oil, I put in less than the amount of potatoes and divided potatoes several times. You can determine the temperature by adding pieces of potato and so on.

Add the potatoes and fry them and lower the heat slightly when they become slightly transparent and begin to cringe. If the temperature continues to be high, the potatoes will burn before they become completely crispy. If you take it out when it's the right color, the heat remains and the color becomes darker, so take it out right before the color you want comes out. Take it out in a few seconds when it's just a picture.

Remove oil from cooking oil with frying chopsticks or sauteed vegetables and strain them through a sieve.

Add salt and parsley powder to taste and mix well by shaking a sieve. Then, it's done.