Peel the potatoes and discard the skins, placing the potatoes in a bowl of cold water to keep them from discoloring.

Remove the potatoes to a strainer and run them under cold water to stop the cooking process.

Transfer the potatoes to a cheesecloth-lined strainer and squeeze out most of the excess water. There should be some water remaining to help bind with the flour, but the potatoes should not be dripping wet.

Form four patties about ¼ cup each and shape them into large ovals.

In a large sauté pan, heat an inch of oil over medium-high heat until it's shimmering.

Carefully add the potato patties to the hot oil, splitting them into two batches if necessary to avoid overcrowding the pan.