INGREDIENTS
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2 pounds russet potatoes, peeled
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1 tablespoon all-purpose flour
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon dried oregano
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1/4 teaspoon dried dill
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Kosher salt and freshly ground black pepper, to taste
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1 cup vegetable oil
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2 tablespoons chopped fresh parsley leaves