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catheybennett
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PdfShred potatoes in a food processor using the shredder plate.
Add to bowl with cold water for 5 minutes
Spray baking sheet
After 5 minutes lift the shredded potatoes out if the cold water and place in a colander.
Repeat 1 to 2 more times.
Rinse and dry the bowl
Use a clean kitchen towel to squeeze the remaining water out of potatoes then place back in the bowl. Need to do this in batches until all potatoes are dry.
Add exactly 6 tablespoons of olive oil, salt and pepper and toss until covered. May need to toss more on the baking sheet
Place loosely on the sheet pan with parchment paper. Be careful not to pack down.
Bake 425 degrees for 15 minutes on the bottom rack. Move to the top rack for another 15 minutes then turn them over if needed. Bake for 6 more minutes if needed.
Add more salt and pepper to taste while warm
Serves 5-6 people.