Bring a large pot of water to a boil and add salt. Shred the potatoes, using the julienne blade of a mandoline, the shredding disk of a food processor, or a box grater. Plunge into the boiling water and remove after 30 seconds; immediately rinse under cold running water. The potatoes should remain quite crunchy; do not cook them until they are tender. Drain.
Put the oil in a large skillet, preferably nonstick, over medium-high heat. Add the chiles and cook until they sizzle, about a minute, then add the potatoes. Cook, stirring constantly, just until they begin to brown, about 5 minutes. Add some salt and pepper, then taste and adjust the seasoning and serve immediately.