- 1 lb potatoes (Yukon Gold or Russets are the best)
- 1 1/2 teaspoon salt
- Generous 1/4 teaspoon freshly ground pepper
- 3 Tablespoons vegetable or olive oil for frying; more as needed
Heat a heavy based skillet. Add the oil (it should come to a depth of about 1/8 inch; add more if necessary.) When the oil begins to ripple and quiver slightly, test it by dropping in a potato shred – when the temperature is right, take small amounts of potatoes, wring it out once more and let it fall into the centre of the pan.
Cook until the underside is a deep golden brown and the potatoes on the top are starting to look translucent, 12-16 minutes. (Taste a few strands – they should be almost fully cooked and tender.)
Flip and continue cooking until the new bottom is browned and the potatoes feel really tender in the middle when poked with a knife (try to snitch a few strands from the centre and taste them for doneness), another 6-8 minutes.
Yield: Serves 6.