© 2016 All Rights Reserved by Norman Van Aken
2 russet potatoes, scrubbed well, peeled if desired
1/4 Cup bacon fat or pure olive oil or Clarified Butter (or any combination of them)
1 teaspoon cayenne
1 teaspoon Spanish pimentón
1 Tablespoon of whole butter
salt and pepper to taste
Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy. Now drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch.