Step 1

Peel and grate the potatoes using the large holes of a box grater.

Step 2

Next, remove as much moisture as possible from the grated potatoes. An efficient method is using a potato ricer or an orange/lemon press, gently pressing out the excess moisture without forcing the potatoes through the ricer. If you don't have a ricer, tightly wrap the raw grated potatoes in a clean kitchen tea-towel and squeeze as hard as you can to extract as much moisture as possible.

Step 3

In a large non-stick skillet, heat 1½ tablespoons of olive oil over medium heat, swirling it to coat the pan evenly. Once the oil reaches a shimmering hot temperature, add the shredded potatoes to the skillet. Spread them out in an even layer that's about 1/4-inch thick, and press them down with a spatula.

Step 4

Cook until the edges have turned golden brown, approximately 6 minutes, season with salt and pepper, and then, using a large spatula or two spatulas, gently flip, add the remaining olive oil, and cook for another 6 minutes until golden brown.

Step 5

When cooked, place on a kitchen towel to soak up any excess moisture. Serve and enjoy!