Wash and peel the potatoes. Cut them into tiny, even match-sticks and soak in cold water for 15 minutes. This will remove the excess starch and prevent the potatoes from sticking together. Dry them thoroughly with a tea-towel.
Heat the oil, 190°C/375°F. Fry the potatoes until they are golden brown and very crisp. Drain on kitchen paper. Sprinkle with salt and serve.