Crispy Oven-Baked Hash Browns

Ingredients

• 3 pounds Yukon Gold Potatoes (scrubbed, skins left on, cut to fit processor)
• 6 tablespoons Olive Oil (extra virgin, measured)
• 1 teaspoon Table Salt (fine granules)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Scrub Potatoes

   Rinse the Yukon Gold potatoes under running water and scrub them thoroughly with a brush to remove any dirt.

   Time: PT5M

2. Cut Potatoes for Processor

   Slice the potatoes into quarters or smaller pieces so they will fit through the food‑processor feed tube.

   Time: PT2M

3. Shred Potatoes

   Attach the shredding disc to the food processor and run the potatoes through until all are shredded.

   Time: PT5M

4. Soak Shreds

   Place the shredded potatoes in a large bowl of cold water and let them soak for five minutes to release excess starch.

   Time: PT5M

5. Prepare Baking Sheet

   Lay a large baking sheet on the counter and spray it generously with vegetable‑oil spray.

   Time: PT2M

6. Drain and Rinse

   Lift the potatoes out of the soaking water, let the water drain, then place them in a colander and rinse briefly.

   Time: PT5M

7. Dry Potatoes

   Transfer the potatoes to a clean kitchen towel, wrap the towel around a handful, and squeeze firmly to remove as much moisture as possible.

   Time: PT5M

8. Season

   Place the dried shreds back into the large bowl, add 6 Tbsp olive oil, 1 tsp salt, and ¼ tsp pepper. Toss until every shred is evenly coated.

   Time: PT2M

9. Spread on Sheet

   Evenly spread the seasoned potatoes over the sprayed baking sheet, making sure they are not packed together.

   Time: PT2M

10. First Bake

    Place the sheet on the middle rack of a pre‑heated oven and bake at 450°F for 35 minutes.

    Time: PT35M

    Temperature: 450°F

11. Flip and Finish

    Using a spatula, flip the hash browns over in sections and return to the oven for another 6 minutes.

    Time: PT6M

    Temperature: 450°F

12. Final Season & Serve

    While still hot, sprinkle a little extra salt and pepper, then serve immediately.

    Time: PT1M

Nutrition Facts

Calories

500

Protein

5.5 g

Carbohydrates

82 g

Fat

17 g

Fiber

7 g