Preheat the oven to 425° F.Wash the potatoes and pat dry. Using a mandoline on the thickest setting, make one slice down the potato. Turn the potato one quarter turn and make another slice. Continue to turn the potato after each slice until you have used the whole potato. Repeat with the remaining potatoes.Place the slices in a bowl and fill with cold water ½” above the potatoes. Let sit for 30 minutes.Drain the water and dry the potatoes completely. A clean dish towel works well.Toss the potatoes with the oil and salt and spread evenly on a parchment-lined baking sheet. Bake for 25 to 30 minutes or until golden brown. Turn the oven to broil and cook for 2 to 3 minutes to crisp the top, if needed. Let cool slightly and serve immediately.