miércoles, 21 de junio de 2017

Ingredients:1 russet potato1 ½ teaspoons olive oil,...


  • 1 russet potato
  • 1 ½ teaspoons olive oil, divided
  • salt & pepper to taste


  1. Peel and grate the potato.
  2. Roll shredded potato up in 4-ply of paper towels and squeeze out the moisture. Repeat if necessary until most of the liquid is gone.
  3. Transfer to a bowl and toss with salt & pepper.
  4. Preheat a large fry pan (preferable non-stick) to medium-high.
  5. Place one teaspoon of oil in the hot pan and swirl around.
  6. Add potatoes, patting them evenly and cleaning up edges.
  7. Reduce heat to medium-low and cook undisturbed and uncovered for 15 minutes.
  8. When bottom is crisp, turn potatoes over. If needed, cut into wedges for easier turning. Add ½ teaspoon of oil and swirl it around to reach all sides.
  9. Cook another 15 minutes until golden and crisp. Taste for salt.

from An Adventure with Food http://adenoffood.tumblr.com/post/162088234208
from Tumblr http://0foodphotography.tumblr.com/post/162088346272

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