Crispy Potato Cakes

Serves	6
Inspiration	oan via Inn on the Twenty Cookbook

Ingredients


Choose large yellow fleshed potatoes

Julienne the potatoes into matchstick size pieces by hand, by using a mandolin or with the correct cutter for a food processor. Immediately sprinkle salt over the potatoes to prevent them from discolouring. Season with pepper.

In a medium non-stick frying pan, pour about 1/4 inch of olive oil and heat over medium heat. Spoon in about 1/2 cup of julienned potatoes and form evenly in a circle in the pan. Add one or two other clumps of potatoes, depending on the size of the frying pan.

Allow the potatoes to sizzle and brown until crisp on one side before turning. Turn carefully using a spatula and cook until the other side is brown.

Remove and allow to drain on a paper towel. Repeat the process until all the potato has been used.

You can serve these immediately or if they are prepared ahead of time, they can be warmed in a low-temperature oven and they will remain crispy.