Peel the potato and grate it using the biggest side of a cheese grater.
Transfer the potatoes into a kitchen towel and ring out AS MUCH water as you can. This is the secret to crispyness! Once the water is drained, transfer the potato to a bowl and toss with the cornstarch.
Heat 1 1/2 Tbsp of the oil in a LARGE nonstick pan on medium heat. Once hot, add in the potatoes and use a spatula to press them down and together. Cook until the bottom is golden brown about 4-5 minutes. They burn quick, so watch them!
Use a spatula to cut the potatoes into 4 sections (to make it easier to flip) and drizzle with the remaining oil and a sprinkle of salt. Carefully flip each section and pat it down. Cook another 3-5 minutes until crispy.