Ingredients:

• 2 medium russet potatoes, peeled (about 1 1/4 pounds)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 4 tablespoons canola oil, divided
• Kosher salt and freshly ground black pepper, to taste

• Grate potatoes using the large holes of a box grater.
• Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
• Transfer potatoes to a large bowl. Stir in garlic powder and onion powder; season with salt and pepper, to taste.
• Heat 2 tablespoons canola oil in a large cast iron skillet over medium heat.
• Working in batches, spread potatoes in a single layer and cook, undisturbed, until golden brown, about 5-6 minutes.  Flip and cook on the other side until evenly golden and crispy, about 3-4 minutes longer. Repeat with remaining canola oil and potatoes.
• Serve immediately.