Crispy Potato Cake

• 4 large russet or Idaho potatoes (about 2 pounds), peeled
• 1 1/4 teaspoons salt
• 18 teaspoon pepper
• 1/4 cup vegetable oil, plus more as needed

1. Using a mandolin or food processor, julienne the potatoes.
2. Toss with salt and pepper.
3. In a 12-inch skillet, heat the oil over high heat until very hot but not smoking.
4. Add the potatoes and press with the back of a spatula to form an even layer.
5. Lower the heat to medium and cook until the bottom is golden brown, 10 to 20 minutes, shaking the pan frequently so the potatoes don't stick and adding oil as needed.
6. Flip the potato cake, add more oil if necessary and cook until the other side is golden brown.
7. Cool the cake briefly on a wire rack and cut into 6 wedges.

russet, salt, pepper, vegetable oil

Taken from cooking.nytimes.com/recipes/8774 (may not work)