6 medium potatoes – desiree, coliban or a similar waxy variety
Vegetable or canola oil for shallow frying
Sea salt and pepper, to taste
Peel the potatoes and grate or slice using the “shredding” attachment on a mandolin. Place onto a tea towel and twist to wring out all the moisture.
Heat oil in a large frying pan, about half a centimetre deep, over a medium heat. The oil should be hot enough to produce a crisp golden shell without burning, while allowing the inside to cook.
Drop small handfuls of potato mix in three piles in the frying pan. Use a spatula or egg flipper to flatten the potato into a disc. Fry for 3-4 minutes each side until golden brown and crispy.
on paper towels and repeat until all the mixture has been used. Sprinkle with
sea salt and pepper while still hot.