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Peel potatoes, if desired. Using mandoline or sharp knife, slice crosswise as thinly as possible. Soak in cold water for 1 hour; drain and rinse. Pat dry.

Pour enough oil into deep-fryer, wok or deep saucepan to come two-thirds up side; heat to 380°F (190°C). Deep-fry potatoes in batches, poking with long-handled spoon to keep separate, until golden and crisp, 3 to 5 minutes. Using wide skimmer or slotted spoon, transfer to paper towel-lined rack. Sprinkle with salt. Serve immediately.