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Place potato chunks in a pot of cold, salted water and turn the heat to high. Set your timer for 15 minutes. Check a chunk of potato for tenderness.
Drain the potatoes and transfer to a large cutting board. Spread to cool slightly in a single layer, about 5 minutes.
Chop the potatoes into small bits, about the size of peas. In a bowl, combine with starch and season to taste.
Transfer back to the counter and knead on the cutting board a few times until you can shape it into a big, thick round. Divide it into 4 wedges for large patties or 6 for smaller ones.
Shape each wedge into a round, flatten it about ½-inch thick, and form the desired shape.
Heat a medium-sized frying pan over high heat with enough oil. When the oil reaches 350°F to 360°F, use a thin spatula to transfer the first patty into the oil.
Fry until medium brown underneath, 1 to 2 minutes, then carefully turn it over and fry until the second side is also nicely browned.
Lift out of the oil, shaking excess droplets back into the pan, and transfer to paper towels to drain. Sprinkle immediately with salt.
Repeat with remaining patties. Serve immediately or top with a fried egg or salad-y avocado toast.