Shredded russet potatoes are the whole point here, wrung out until nearly dry so they crisp instead of steam, then pressed into one big cake right in a hot skillet. That firm compacting step is what gives you the deep golden crust on both sides and a tender, fluffy interior once you cut into wedges. A generous hand with neutral oil does the real work of browning, keeping the edges crackly and the middle fully cooked through. Simple seasoning — just salt and black pepper — lets the potato flavor come through without distraction. It's an easy, satisfying side that comes together with a box grater, a hot pan, and a little patience, and it's a solid pick for a vegan breakfast spread.
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Country Crock Dairy Free Plant Butter with Avocado OilGrate the peeled potatoes on the large holes of a box grater (or use a food processor with a shredding disc) into a large bowl. Toss with 1/2 tsp of the salt and let sit for 5 minutes.
Transfer the salted shreds to a clean kitchen towel or cheesecloth, gather the corners, and wring firmly over the sink until no more liquid drips out — the shreds should feel nearly dry to the touch. Return to the bowl and season with the remaining 1/4 tsp salt and the black pepper.
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