Clean and puree a few potatoes, salt to taste and fry in oil. Even though I went ahead and made a page for each step, this is really what this recipe boils (or frys...) down to.
Step 1: Ingredients
- Potatoes -- any kind are fine. I usually use Russets. 1 large potato per person is an OK way to gauge how many potatoes you'll need, but round up -- especially if you're a glutton like me.
- Salt -- just a dash, to taste.
- Garlic -- I love garlic. I usually have to pause for a moment to convince myself to use only half of the garlic I want to use. 2-3 cloves is probably enough for most people.
- Spices -- Paprika is a safe bet, but feel free to experiment.
Step 2: Prep
Use a blender, food processor or immersion blender to puree your raw peeled potatoes and garlic. Back in the day, the potatoes would have to be grated on one of the smaller sides of a box grater. If you don't have any of these modern conveniences, grating will still be perfectly fine provided you still grate them finely.
Add salt and optional spices.
Step 3: Fry!
I've never been good at knowing how much time has passed so this is probably a better guideline: once you see the edges becoming crispy and brown, flip them over.
Alternately, if you want to be a bit healthier you can just grill them on a griddle -- they'll be a lot less exciting though.
Step 4: Serving Suggestions
I am about to eat this particular batch with some Ajvar, and that will probably be the best yet.