Ingredients:

  • 2 lbs Russet potatoes, peeled
  • 1 tsp fine sea salt
  • 1 large egg, room temperature
  • 1/2 cup whole milk
  • 1/3 cup all-purpose flour
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil

Instructions:

  1. Grate the peeled potatoes using the fine side of the grater or a food processor until they reach a consistent, shred-like texture.
  2. Place the grated potatoes in a strainer and sprinkle with salt. Let them sit for 5 minutes to draw out excess moisture.
  3. Gently press the potatoes with a towel to remove surface water, but do not squeeze them bone-dry.
  4. In a large mixing bowl, whisk the egg and milk until fully combined.
  5. Sift in the flour, pepper, and nutmeg, whisking until no lumps remain.
  6. Fold in the grated potatoes using a spatula until every shred is evenly coated in the batter.
  7. Heat the butter and neutral oil in a non-stick skillet or cast-iron pan over medium-high heat.
  8. Spoon portions of batter into the pan and flatten slightly; fry until golden brown and crispy on both sides.