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 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.