Ingredients

• 2 pounds russet potatoes, peeled, coarsely grated on a box grater and squeezed dry in a kitchen towel
• 1 teaspoon granulated garlic
• 1 teaspoon paprika
• 1/4 teaspoon cayenne
• Salt and freshly cracked black pepper
• 2 tablespoons butter
• 2 tablespoons olive oil

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Instructions

1. Heat a 12-inch nonstick skillet over medium heat.
2. Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
3. Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
4. Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
5. Slide onto a cutting board and cut into wedges to serve.