Ingredients
4 potatoes, peeled
3 tablespoons oil
salt
pepper
paprika
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Wood-smoked Spanish paprika — chorizo, paella, rubs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Wood-smoked Spanish paprika — chorizo, paella, rubs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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shred potatoes in a food processer. squeeze excess water from the potatoes- i did this using a potato ricer! heat oil in a large skillet on medium high. lay shredded potatoes on the hot oil, spreading in a thin layer. season with salt, pepper and paprika. let cook about 10 minutes until browned but lift and peek underneath to check it as it cooks. once golden, cut in half with spatula and flip each half. season again. fry until golden and break into smaller pieces!