Rohit Komal kamle
| 1 minute to read
crispy harsh potato
- 1 russet potato 1 1/2 teaspoons olive oil, divided salt & pepper to taste
Peel and grate the potato. Roll shredded potato up in 4-ply of paper towels and squeeze out the moisture. Repeat if necessary until most of the liquid is gone. Transfer to a bowl and toss with salt & pepper. Preheat a large fry pan (preferable non-stick) to medium-high. Place one teaspoon of oil in the hot pan and swirl around. Add potatoes, patting them evenly and cleaning up edges. Reduce heat to medium-low and cook undisturbed and uncovered for 15 minutes. When bottom is crisp, turn potatoes over. If needed, cut into wedges for easier turning. Add 1/2 teaspoon of oil and swirl it around to reach all sides. Cook another 15 minutes until golden and crisp. Taste for salt.