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6 russet potatoes, scrubbed
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1/3 cup olive oil
3 garlic cloves, finely chopped
1/4 teaspoon red chili flakes
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano-Reggiano
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1st Keep
 kmlind
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aswmiller
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