4 russet potatoes (or similar)

Canola oil (for deep frying)

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon oregano

1 teaspoon garlic powder

3 tablespoons freshly grated parmesan cheese

3 cloves garlic, freshly minced

2 tablespoons freshly chopped parsley

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Prepare the Potatoes: Peel the potatoes (optional) and slice them into thin rounds, about 1/8-inch thick. For a more uniform cut, you can use a mandoline slicer.
Fry the Potatoes: Heat a generous amount of canola oil in a deep frying pan or pot over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the potato slices in small batches to avoid overcrowding. Fry until the potatoes are golden brown and crispy, about 3-4 minutes per batch. Remove the fries and place them on paper towels to drain excess oil.
Stack the Potatoes: While the potatoes are still hot, drizzle with olive oil and sprinkle with salt, oregano, and garlic powder. Toss gently to coat each layer evenly.
Assemble the Stacks: Stack the fried potato slices vertically, layering them one on top of the other to create little potato towers.
Finish the Stacks: In a small bowl, combine the minced garlic, parmesan cheese, and freshly chopped parsley. Sprinkle this mixture over the stacked potatoes for added flavor and garnish.
Serve: Serve the crispy stacked potatoes immediately while hot and crispy. Pair with a dipping sauce like sour cream, ranch, or ketchup for extra flavor.

Add red pepper flakes to the seasoning mix for a spicy twist.

For a cheesy version, sprinkle more parmesan or a blend of cheddar and mozzarella over the stacked potatoes.

Omit the parmesan or use a dairy-free alternative for a vegan option.

Leftovers can be stored in an airtight container for up to 2 days. Reheat in a toaster oven or regular oven for the best crispiness.