How do I make potatoes like coras? My local coras is really fucking

I can't see shit. That image is for ants.

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>>9234274
>Slice with a mandolin to desired thickness.
>Place in mixing bowl
>Oil and season as you see fit.
>Refrigerate until cold.
>Saute pan on medium-high with butter, salted.
>90-120 seconds per side

Bam crispy 'taters with a mushy but cooked center. If your stove top sucks, I guess you could finish them off with about 6-8 minutes, after saute, in a 400f degree oven...but that's your call.

If you want crispy, always saute or fry cold stuff.

>>9234281
Sorry it was the only decent picture of the potatoes by themselves. I didnt have my phone with me when I went to coras today.

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>>9234305
Hmm, I dont have a mandolin but I can try my best with a knife. When you say oil and season how much and what type should I be using? I've got olive, grapeseed right now.

>refrigerate
What does this step accomplish?
>90-120
Will they really be soft after only 4 minutes of cooking? Most of the time I have to boil potatoes for ages just to get them soft for mashing.

How do I know if my stovetop sucks? It gets pretty fucking hot and I have a decently deep frying pan pic related. But its electric not gas.

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>>9234347
You can par cook them but it might be unnecessary depending on the thickness of the cut. Keeping them cold give you that time to flip and sit to get that browning crunch you want on the outside, while allowing the inside to cook.

Even if you par cook, in a microwave or a boil, still chill them and thank me later. Don't FREEZE them, just chill them.