The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
This recipe is a great example of home cooking with a Moorish influence.
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.