Pan-Fried Potato Cake - cooking recipe

Ingredients

1 1/2 lbs yukon gold potatoes
1 tablespoon vegetable oil
6 tablespoons butter, cut in 4 pieces
salt and pepper

Preparation

Peel and julienne potatoes into 3\"x1/8\" strips.
Heat oil in a 10-12\" sautee pan over high heat until oil begins to smoke.
Add potatoes to pan all at once and press down with back of spatula; quickly jerk pan back and forth for 1 minute to prevent sticking.
Lower heat to medium, wait 1 minute, then put butter around sides of pan.
Season with salt and pepper and continue to cook 10 minutes, pressing down every few minutes with spatula.
Flip pancake: Hold cake back with spatula and drain butter into a small bowl. Tilt pan away from you and jerk it up and toward you rapidly.
***If you are not comfortable flipping it that way, invert it onto a plate and slide it carefully back into the pan***.
Pour reserved butter back into pan, add more salt and pepper if desired and cook 10 minutes more.
Drain excess butter, cut in wedges and serve.