- 4
Ingredients
- 2 1/4 lb. russet potatoes (about 3 large)
- 2 tbsp. lard or unsalted butter
- 2 tbsp. canola oil
- 1 tbsp. kosher salt, plus more to taste
Preparation
Step 1
1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain potatoes, and set aside to cool for about 10 minutes. Peel potatoes, then refrigerate until chilled, at least 1 hour. Grate potatoes using the large holes on a cheese grater; set aside.
2. Heat lard and oil in an 8" nonstick skillet over medium-low heat. When lard has melted, add potatoes, sprinkle with salt, and mix well, coating potatoes with fat. Using a metal spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20 minutes.
1. Grate, then place potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain in strainer.
2. Wipe bowl dry. Place half of potatoes in center of kitchen towel or cheesecloth. Gather ends together and twist as tightly as possible to expel maximum moisture. Transfer potatoes to bowl and repeat process with remaining potatoes.
Adding shredded parsnip and a tart apple works a treat on this.