Start by peeling and grating the Russet potatoes using a box grater or food processor. Soak the grated potatoes in cold water for 5–10 minutes.

Drain the grated potatoes and transfer them to a clean kitchen towel. Squeeze out as much moisture as possible.

In a large mixing bowl, combine the dried grated potatoes with cornstarch, onion powder, garlic powder, salt, pepper, and all-purpose flour. Stir until evenly coated.

Divide and shape the mixture into six oval or rectangular patties, about ½ inch thick. Place them on a baking sheet.

Heat about ½ inch of neutral oil in a skillet over medium heat to around 350°F. Carefully add the patties to fry.

Fry each side for 3–4 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.