Lingkan Reang
Bring 10 cups of water to a boil, then reduce heat to a simmer.
Cut potatoes into waffle-shaped slices using a mandoline or wave cutter.
Cook potato slices in simmering water for about 3 minutes until translucent.
Remove slices and cool on a wire rack for 25 minutes.
Heat canola oil in a Dutch oven to 400°F, fry potato slices for 30 seconds until firm.
Drain and freeze fried potatoes on a parchment-lined baking sheet for 30 to 45 minutes.
Mix berbere and salt in a small bowl, set aside.
Reheat oil to 400°F and fry potatoes in batches until golden brown, about 2 minutes.
Drain fries on a wire rack and sprinkle with the spice mixture while hot.