INGREDIENTS
4
large russet potatoes, thinly sliced
2 qt
vegetable or peanut oil
2 tbsp
freshly chopped basil
2 tbsp
freshly chopped cilantro
2 tbsp
freshly chopped parsley
2 tbsp
freshly chopped oregano
1 tbsp
flaked sea salt
1/2 tsp
garlic powder
1/3 cup
freshly grated parmigiano reggiano cheese