INGREDIENTS
2 medium russet potatoes, peeled (about 1 1/4 pounds)
¼ teaspoon garlic powder
¼ teaspoon onion powder
4 tablespoons canola oil, divided
Kosher salt and freshly ground black pepper, to taste
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INSTRUCTIONS
Grate potatoes using the large holes of a box grater.
Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
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Transfer potatoes to a large bowl. Stir in garlic powder and onion powder; season with salt and pepper, to taste.
Heat 2 tablespoons canola oil in a large cast iron skillet over medium heat.
Working in batches, spread potatoes in a single layer and cook, undisturbed, until golden brown, about 5-6 minutes. Flip and cook on the other side until evenly golden and crispy, about 3-4 minutes longer. Repeat with remaining canola oil and potatoes.
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