Take 1 large Russet potato and slice it into thin and long pieces using a Mandoline slicer. No need to cut the ends of the potatoes that are shorter in length. Repeat with as many potatoes as you'd like. Each potato makes about 2 to 3 stacks depending on the size.

Slice the edges to remove the skin so it's a perfect rectangle.

Cut the rectangle in half so you have two small square stacks. If your potato is very large and long, you may be able to cut into three square stacks. Press down on each stack just to make sure all the layers are glued together nice.

Heat a pot with frying oil to 325°F. Once hot enough, fry until golden brown and cooked through to the center, about 6 to 9 minutes. Depending how high your potatoes are stacked, it may take longer to fry. Fry in batches so they're not crowded.

Transfer to a wire rack to drain any excess oil.

Sprinkle on salt, black pepper, chopped parsley, grated parmesan, garlic, and oregano. Enjoy warm!