Prepare the Potatoes: Peel (optional) and grate the potatoes using a box grater or food processor. Soak the shredded potatoes in cold water for 5-10 minutes to remove excess starch.

Dry the Potatoes: Drain the water and use a clean kitchen towel or paper towels to dry the shredded potatoes thoroughly. The drier the potatoes, the crispier they will get.

Season: Place the shredded potatoes in a bowl, and toss with olive oil, salt, pepper, and any other seasonings you prefer (garlic powder, onion powder, paprika).

Cook: Heat 2 tablespoons of olive oil (or butter) in a skillet over medium-high heat. Once hot, add the shredded potatoes to the skillet, spreading them out evenly. Let them cook undisturbed for 4-5 minutes, then flip and cook for an additional 3-4 minutes until crispy and golden on both sides.

Serve: Remove from the skillet and serve immediately, garnishing with fresh herbs or cheese if desired. Enjoy!