to be veganized and deglutened:

5 cups about 2 pounds russet potatoes, washed
2 eggs
2 tablespoons all-purpose flour
1 tablespoon potato starch optional
1 teaspoon garlic powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
3-4 kosher dill pickles, sliced 1/4 inch thin and dried very well
1 teaspoon potato starch
½ cup canola oil