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Place peeled russet potatoes in a pot and cover with cold water. Add a generous amount of salt to season. Bring to a boil and cook until fork-tender, 15–20 minutes.
Drain the potatoes and refrigerate for at least 2 hours, or overnight. This cooling phase is key—it sets the starches and helps the potatoes dry out for better frying.
Once fully chilled, grate the potatoes using a coarse box grater. Gently mix in potato starch, black pepper, and salt.
Form the mixture into patties, rectangles, or your preferred shape. Place them on a tray and freeze for at least 1 hour. This helps the hash browns hold together during frying.
Heat a pot of neutral oil to 350°F (175°C). Fry the hash browns in batches until deeply golden and crispy—about 3–5 minutes. Season with salt immediately after frying.