Ingredients

• 2 pounds russet potatoes, washed and peeled
• 4-6 Tablespoons vegetable oil (grapeseed, avocado or peanut)
• Kosher salt to taste
• freshly ground black pepper to taste
• Italian leaf parsley for garnish (optional)

Instructions

Preheat the Wolf Infrared Griddle to 375°F.

Use a box grater to coarsely grate the potatoes into a bowl.

Gather the grated potatoes and place them on a clean, lint-free cloth or large piece of cheesecloth. Twist together the top of the cloth and squeeze as much water as possible from the potatoes. Repeat a few times, as needed, to remove as much water as you can.

Transfer the potatoes to a microwave-safe bowl, season with salt and pepper, then cover with a double layer of paper towels. Place the bowl into a microwave oven and cook on the highest power setting for 2 minutes.

Add the vegetable oil to the preheated griddle and allow it to heat for approximately 1 minute.

Divide the potatoes into two equal portions and place in the heated oil. Remove, and use heat-proof spatulas to form the potatoes into rough circles and press gently into the surface of the griddle. Cook on the first side for about 2 minutes, or until the potatoes brown and crisp, then turn and repeat on the second side. Re-season if necessary, drain on paper towels, and serve immediately.