Crispy potatoes with a fluffy inside, perfectly seasoned with just the right amount of butter and salt - these are breakfast's best friend.
The best part is that you don't need a griddle to get those perfect crispy edges!
Preheat the oven to 375°F. Using a box grater, shred the yukon gold potatoes. Add the shredded potatoes to a bowl of cold water. Melt the butter.
Drain the potatoes, and add to a tea towel or cheese cloth. Enclose the potatoes, and wring the excess water out of the potatoes.
Add the potatoes to the melted butter, and season with salt and garlic powder. Mix until combined.
Spread the potatoes evenly on a baking sheet, and bake for 30 minutes. If you prefer more colour on the top, broil on LO for 3-5 minutes.
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