1 pound - russet potatoes (450 g), peeled if desired
1/2 tsp - salt
1/2 tsp - garlic powder
1/2 tsp - onion powder
1/8 tsp - ground black pepper
Dash - of cayenne pepper (optional)
3 to 4 tbsp - extra virgin olive oil
- Fill a bowl with cold water and set aside.
- Grate or shred the potatoes on a box grater or food processor, and place them immediately into the cold water to prevent oxidation. Drain and rinse well until the water runs clear.
- Remove as much liquid from the potatoes as possible using your hands, a kitchen towel or a potato ricer (you might need to do this in batches). Then transfer to a clean kitchen towel to dry them up a bit more.
- Transfer the grated potatoes to a large mixing bowl and add the rest of the ingredients (except the oil). Stir with your hands until well combined.
- Heat the oil in a large skillet or frying pan and spread the potatoes over the skillet in an even layer, then press them down with a spatula. Let the potatoes cook over medium high heat, undisturbed, for about 2 minutes.
- Stir and press them down again, and cook for 2 more minutes. Repeat this step in 2 minute intervals, flipping in sections, until golden brown and crispy (about 4 to 8 more minutes).
- Transfer to a plate (lined with a couple of layers of paper towels to absorb excess oil), and serve immediately or keep leftovers in an airtight container for 4 to 5 days.
- Russet potatoes – It’s the best type of potatoes to make this recipe.
- This is because russet potatoes have a high starch content and low water content. If you can’t find them, just use any kind you have on hand.
- In a pinch, use frozen shredded hashbrowns. They just won't stay together well.