Peel the potatoes and grate them using the large holes of a box grater.

Squeeze out as much moisture as you can from the grated potatoes using a potato ricer or by wrapping them in a clean tea towel and squeezing.

Heat 3 tablespoons of oil in a large frying pan on medium-high heat. When the oil is shimmering, add the grated potatoes, spreading them evenly.

Sprinkle some salt and pepper on the potatoes.

After a few minutes, check if the potatoes are golden brown on one edge; if so, flip them using a large metal spatula.

Continue cooking until the bottom is golden brown.

Cut into quarters and serve.