Wash and peel the potatoes. Rinse off the herbs, pat dry and pluck off the leaves or needles. Use a household grater to slice the potatoes lengthways into as fine slices as possible. Place them next to each other on kitchen paper. Place the herb leaves on half of the slices. Place the remaining slices on top. Cover with kitchen paper and roll vigorously several times with the rolling pin.
Heat the oil in a high-walled pan until bubbles appear on a wooden spoon held in it. Peel kitchen paper from the potatoes, bake the slices in the oil for approx. 7 minutes until crispy, golden brown. Drain on kitchen paper, season with salt and serve.
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