Start by washing and peeling the potatoes. Once that's done, use either a box grater with larger holes or a food processor with a shredding disc to shred the potatoes. Place the shredded potatoes into a large colander.
Now you want to rinse the starch off the potatoes. Keep running cold water over the potatoes until the water coming out of the bottom of the colander comes out clear.
Next you want to dry out the potatoes as much as you can. Using your hands, squeeze as much of the water out of the potatoes as you can. Then lay them out onto a couple of paper towels.
Heat a large (preferably non-stick) skillet over medium-high heat. Add a generous amount of oil to the skillet (2-3 tbsp.) and swirl it around to coat the bottom.
Once the oil is hot, add about half of the potatoes in a solid, thin layer. Season the top with salt and pepper. Let them cook, undisturbed for about 4-6 minutes. Around the 4 minute mark, start checking around the edges. Once it's golden brown to your liking, flip them. Season the other side with salt and pepper, and let the second side cook for another 4-6 minutes, or until they are browned to your liking.
Once they are done, remove them from the skillet and cover them loosely with foil to keep them warm. Add additional oil to the pan. Repeat this process with the remaining potatoes. Enjoy immediately.
