Start by peeling the Russet potatoes and using a box grater or food processor to grate them into fine shreds.

To achieve that desired crispiness, remove excess moisture from the grated potatoes by twisting and squeezing them in a clean kitchen towel.

In a large mixing bowl, combine the drained grated potatoes with salt, freshly ground pepper, and any optional seasonings you’d like.

Preheat a well-seasoned cast-iron skillet over medium-high heat for approximately 5 minutes until a drop of water sizzles on contact.

Drizzle oil into the hot skillet, spread the grated potato mixture evenly, and cook for about 4-5 minutes until golden and crispy.

Flip and cook the other side for another 4-5 minutes until perfectly crispy.

Remove from the skillet, place on a plate lined with paper towels, and serve immediately while hot.