Ingredients:

  • 5 lbs Russet potatoes, peeled
  • 3 large yellow onions, approximately 600g
  • 6 large eggs
  • 0.5 cup potato starch
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 0.5 tsp ground turmeric
  • 0.75 cup neutral vegetable oil

Instructions:

  1. Preheat your oven to 425°F (220°C). Pour the 0.75 cup of neutral oil into your 9x13 inch dish and place it in the oven. Note: The oil must be shimmering before the batter hits it.
  2. Grate the 3 yellow onions into a large bowl. Note: Do not drain the onion juice; it protects the potatoes from the air.
  3. Grate the 5 lbs of Russet potatoes. Immediately wrap them in a kitchen towel and squeeze aggressively. Keep squeezing until no more liquid drips out.
  4. Toss the dry potato shreds into the bowl with the onions and mix well. Note: The onion acidity stops the potatoes from turning gray.
  5. In a separate bowl, whisk the 6 large eggs for 2 full minutes. Look for a foamy, pale yellow consistency.
  6. Stir the 0.5 cup potato starch, 2 tsp salt, 1 tsp black pepper, and 0.5 tsp turmeric into the eggs.
  7. Fold the egg mixture into the potatoes and onions until everything is coated.
  8. Carefully pull the hot dish from the oven. Pour the batter in; it should sizzle and bubble instantly.
  9. Bake for 75 minutes until the top is mahogany and the edges are crackling.