Recipe detail

Peel and grate the potatoes. Season with salt and let stand for about 20 minutes. Then squeeze as much juice as possible from the potatoes and mix them with melted butter. Vacuum seal the mixture into bags. The thickness depends on the amount in each bag. We should create a nice rectangular shape with an even thickness throughout the bag. Steam in a convection oven and then cool. Once cooled, throw away the plastic bags and cut into desired portions. Spread them out on either a greased or Teflon-coated enamel GN. Grill until golden brown.