| INGREDIENT | PROCEDURE |
|---|---|
Russet potatoes, peeled1 lb Paper towels2 layers | 1 Shred potatoes on the largest holes of a box grater.2 Wrap potatoes in a kitchen towel or several layers of cheesecloth and twist to squeeze out as much liquid as possible.3 Transfer potatoes to a plate lined with 2 layers of paper towels.4 Cook in a microwave on high for2 minutes. |
| INGREDIENT | PROCEDURE |
|---|---|
Prepared shredded potatoes1 batch Canola oil3 tbsp Kosher salt and freshly ground black pepper0 | 1 Heat oil in a large nonstick skillet overmedium-highheat.2 When oil shimmers, add shredded potato.3 Season with a large pinch of salt and pepper.4 Using a spatula, press potato into an even layer.5 Cook until golden brown on the bottom, about2 minutes.6 Flip potatoes with spatula and brown on the other side, about2 minuteslonger.7 Remove and drain on a paper towel–lined plate.8 Serve immediately. |