1 ¼ pound russet potatoes ¼ teaspoon salt ⅛ teaspoon ground black pepper 1 tablespoon olive oil 1 tablespoon butter paprika (optional)
Make Ahead:
Shred potatoes as directed and place in a bowl of water. Chill in the refrigerator overnight. Rinse and continue with Steps 1 through 3 as directed.
