How do they do it? For some reason (besides the olive oil) the fried potatoes I had in Greece and Italy this summer were absolutely wonderful. What else do they do or add to the oil? When I got home I tried slicing up the potatoes, salted them, and cooked them in the extra virgin olive oil I brought back from Italy. They tasted okay, but mostly like the olive oil. Should I cook them over higher heat? Slower? Faster? Please HELP.