- 1 pound baking potatoes, like russets, peeled
- 1/4 cup vegetable oil
- Freshly ground black pepper
- Grate the potatoes and squeeze between towels to dry. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Toss the potatoes lightly with salt and pepper and add in batches to the skillet, pressing down with a spatula to form a cake. As the potato cake starts to crust on the bottom, cover, and cook over medium-low heat until brown and crusty on the bottom, about 7 to 10 minutes. Flip the potato cake and add the remaining oil to the pan. Cook until the cake is brown on the second side and cooked through, about 5 minutes.
- Remove from the pan and cut into 6 wedges.
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