Crispy, yummy, delicious has brown potatoes
Grate your potatoes into a large bowl.
Take some paper towels squeeze out as much moisture out of the grated potatoes that you can.
*If you have a potato ricer, you can use that to squeeze the moisture out. Dont force the potatoes through the ricer, just gently squeeze the moisture out.
Heat the 3 tablespoons of oil in a large frying pan on medium heat.
When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes.
Spread them out along the bottom of the pan.
Do not make them too thick, no more than 1/2 inch or they will not be crispy.
After a few minutes of cooking, lift up one edge of the potatoes and see how done they are.
If thery have fried to a golden brown, they are ready to flip.
Use a large spatula to flip the potatoes over, all at once or you can divide into quarters and flip each one individually.
Continue to cook until they are a golden brown at the bottom.