Preheat the oven to 250°F (120°C).

Wash 2 lb (900 g) potatoes thoroughly and leave the skins on.

Thinly slice all potatoes into even slices using a mandolin slicer.

Melt 1/4 cup (60 ml) plant-based butter.

Add the sliced potatoes to the large mixing bowl and pour over the melted plant-based butter.

Season the potatoes with 1 tsp salt and 1/2 tsp black pepper, then toss until every slice is coated.

Line the loaf pan with one sheet of parchment paper, leaving enough overhang to lift out the potato block.

Arrange the potato slices tightly in the lined loaf pan, layering one slice at a time until all potatoes are used.

Cover the potato layers with the second sheet of parchment paper.

Bake the covered potato loaf at 250°F (120°C) for 120 min, until the potatoes are fully tender.

Remove the loaf pan from the oven and place 3 heavy cans evenly over the parchment-covered potatoes.

Refrigerate the weighted potato loaf for 720 min, or up to 12 hours, until firm and compact.

Lift the chilled potato block from the loaf pan using the parchment overhang.

Place the potato block on a cutting board and cut it into 1-inch (2.5 cm) thick slices.

Heat 4 cups (950 ml) vegetable oil in a deep pot to 375°F (190°C).

Lower the potato slices carefully into the hot oil in batches.

Deep-fry each batch for 3 to 5 min until deeply golden brown and crisp.

Transfer the fried potato slices to a wire cooling rack to drain and cool briefly.

Sprinkle the hot crispy potatoes with the remaining 1/2 tsp salt and serve immediately.