Peel the potatoes and cut lengthwise into 7 millimeter / 1/4 inch slabs. Stack a few slices at a time and cut lengthwise again into 7 millimeter / 1/4 inch batons. Rinse the potatoes under running water to remove surface starch. Drain on paper towels and pat lightly to dry. Place in a medium bowl and toss with the oil and salt to taste.

Spread the potatoes on a parchment covered baking sheet and roast for about 45 minutes, tossing every 10 minutes until the potatoes are lightly golden and cooked through.