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Ingredients
1 lb. of potatoes (about
3 medium or 2 large potatoes)
2 tablespoons oil,
divided
salt and pepper to taste
Directions
Peel potatoes (Note: If
you prefer to leaves the skins on, scrub potatoes
before grating). Grate using in the largest holes of
a cheese grater. Place grated potatoes in a towel,
bringing up all sides of towel. Squeeze potatoes in
the towel over the sink until you have removed all
excess water.
Heat 1 tablespoon of the
oil in a large skillet, then spread it around on
evenly on skillet. Add potatoes,
spreading to fill skillet uniformly. Press down on
potatoes with a flat spatula, then season with salt
and pepper to taste. Reduce heat to low and cook
potatoes, uncovered, for 6-8 minutes or until golden
brown and crisp on the bottom (Tip: Lift an edge of
the potatoes with a spatula to check doneness).
Place a large plate near
your skillet. Trying your best to keep
potatoes in same shape, lift as many potatoes as
possible at a time with a spatula and flip over onto
a large plate. Continue this process until all
potatoes have been placed on the plate. Scrape the
skillet to loosen any small remaining bits, then add the
remaining oil and spread around. Gently slip the potatoes back into the skillet. Press down again with spatula and cook over medium
heat for about 5-6 more minutes until the bottom of
potatoes is
crispy and golden in color. |
