Ingredients
2 medium peeled russet potatoes
1 teaspoon coarse salt
1/4 teaspoon ground pepper
2 teaspoons vegetable oil
Sour cream and chives, for serving
Applesauce, for serving
Preparation
Grate potatoes into a large bowl using the large holes on a box grater. Season with a teaspoon coarse salt and 1/4 teaspoon ground pepper and let stand 10 minutes; stir to blend in any liquid. Heat vegetable oil in a nonstick skillet over medium-high. Drop in rounded tablespoons of potatoes and flatten with a spatula. Cook until golden-brown on both sides, about 5 minutes total, then drain on paper towels. Repeat with more oil and remaining potatoes. Serve with sour cream and chives or applesauce alongside.
