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Slice potatoes on a mandoline lengthwise at about ⅛-inch thickness. Add these to a bowl and toss with 100g ghee and a few hefty pinches of salt.
Line a loaf pan with parchment and arrange the slices one by one until you’ve loaded up the pan. Cover with parchment and bake in a 120°C oven for three hours.
After you’ve removed the pan from the oven, let it cool slightly then cover the top layer of parchment with three heavy cans to compress the layers. Let sit in the fridge overnight (10 to 12 hours).
Remove the giant potato block from the pan and trim off the edges. Slice into inch-thick planks and deep fry in 160°C oil until golden-brown and crispy. Remove to a paper towel-lined baking sheet and get to eating.
Cut the stacked potatoes into smaller rectangular shapes and split the stack in two.
Heat neutral oil to 160°C and deep-fry the potato stacks until golden-brown and crispy.
Transfer to a paper towel-lined baking sheet and sprinkle with salt and pepper.