Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Starting at one end of each potato, and moving across to the other end, carefully cut precise 1/16" slices down halfway through the potato.
Combine potatoes with remaining ingredients into a heavy bottom pot or rondeau.
Bring to a boil, then reduce to a simmer.
Cook potatoes until fork tender, about 10 minutes.
Carefully transfer the potatoes to parchment lined sheet trays.
Cool completely.
Transfer to clean food storage containers. Do not stack potatoes. Cover, label, date and store refrigerated.
Cool oil completely. Strain. Transfer to clean food storage containers. Cover, label, date and reserve.
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