1/2 cup mayonnaise
1 tablespoon white vinegar
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
Couple pinches salt
About 20 grinds black pepper
2 cups vegetable oil, preferably canola or safflower
4 russet potatoes, peeled and cut into 1/2-inch thick wedges
Salt
Chopped fresh parsley leaves, for garnish
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