Cut the potato slices into bat shapes with a cookie cutter. Pat the slices dry with a paper towel.
Fry the slices in small batches until cooked through but not brown. Remove from the fat and let drain on the paper towels.
Increase the temperature of the oil to 375 degrees and refry the potatoes in small batches until brown and crispy.
Drain again on paper towels, salt, and serve hot.