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25 minutes
60 minutes
800 minutes
- 8 large russet potatoes, peeled
- 4 tablespoons butter
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- Place potatoes in a large saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Refrigerate overnight to cool.
- The following day, melt butter in a spacious skillet. Grate potatoes and place in the skillet. Season with salt and pepper. Cook until crispy and golden underneath, then flip and brown the other side.
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