Pour a little oil into a pan, adding a variety of herbs to the mix.  Let come to heat, to extract flavors - not looking for browning, just to get the flavors out.  Let cool a bit.

Set oven to 160 C (320 F).  While oil coiling, peel and shred potatoes.  Add cooled oil, and massage to start the release of starches from the potato.  Place in lined bread tin, and then add paper on top, and second tin on top, applying a little pressure.  Bake in oven for 2 hours, then cool down to room temperature.  Once cool, place cans on top of it and place in fridge overnight.

Take out from tray, then slice into finger batons.  Pan fry until golden brown.  Serve with variety of toppings.