Preheat oven to 375 degrees Fahrenheit. Line a nine-inch square pan with Gefen Parchment Paper, leaving plenty of overhang so you’ll be able to cover the pan when it’s full.

Using a mandoline, slice the potatoes very thinly. Cover the bottom of the

pan with a single layer of potatoes. Brush with olive oil and season with

salt, pepper, and garlic powder to taste.

Continue adding layers of potatoes, brushing each layer with oil and

seasoning with salt, pepper, and garlic powder, until the pan is full.

Cover with the overhanging parchment paper and bake for two and 1/2 hours, until the potatoes are easily pierced with a fork.

Place another nine-inch pan on top and place heavy items inside it to weigh

it down (such as cans from your pantry) so as to compress the potatoes.

Refrigerate overnight.

Lift the parchment paper to remove the potatoes from the pan. Trim the

edges to make a perfect square, then make one cut through the middle and

three more cuts in the other direction, creating eight rectangle-shaped potato stacks.

In a frying pan, heat about one inch oil. Gently add the potato stacks,

working in batches so as not to overcrowd the pan. Fry until dark golden

and crispy. Best served right away.