2 1/2 lbs russet potatoes, peeled
6 Tbsp unsalted butter
1 tsp kosher salt
freshly ground pepper, to taste
Grate potatoes with the large-holed side of a cheese grater, or use the coarse grating
blade in a food processor.
Transfer potato shreds to a large bowl of water to soak, stirring occasionally, until starches are released and water is murky.
Rinse under running water until runoff is clean.
Place potatoes in a cheesecloth or clean kitchen towel. Wrap and wring, until thoroughly drained, and as dry as possible.
Place on a paper towel-lined plate and microwave on high for 2 minutes to par-cook them.
Transfer to a large bowl and season with salt and pepper, to taste.
Heat butter in a large, non-stick pan or skillet, over medium heat, until frothy. Skim off top solids. Once hot, add potatoes and flatten to a 1/4 inch thick, even layer.
Note: butter is hot enough when you drop a few shreds of potato in and they sizzle.
Cook potatoes undisturbed for 5-6 minutes, or until a golden crust has formed on the bottom.
Flip potatoes over and cook for another 5-6 minutes, or until other side is also golden brown.