Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs. russet potatoes (about 3 medium), (peeled or unpeeled and scrubbed clean)
  • 1/4 cup olive oil or vegetable oil
  • Salt and pepper

Instruction

  • Shred potatoes on the large holes of a box grater. Transfer to a fine mesh sieve or colander and rinse potatoes while tossing a couple of times. Drain.
  • Preheat a 12-inch cast iron pan over medium-high heat.
  • Transfer half of the potatoes to several layers of cheesecloth and squeeze as much liquid out as possible (or alternately press with a potato ricer), spread onto a double layer of paper towels. Repeat with second half of potatoes.
  • Spread paper towels over potatoes and press dry. Season potatoes with salt and pepper, toss.
  • Add oil to pan coating bottom evenly then add potatoes and spread even. Press down on potatoes with a spatula to flatten so bottom browns evenly.
  • Let cook undisturbed about 3 - 4 minutes until golden brown on bottom, then flip potatoes (in several portions) to opposite side. 
  • Let brown on bottom about 3 - 4 minutes. Toss once more and let cook until tender, about 2 minutes longer. Serve immediately with ketchup if desired.