Steps
- Cover 900g of peeled russet potatoes with cold salted water by 1in / 2.5cm. Bring to a boil, cover, and simmer for 6-7 minutes, until partly cooked.
- Drain and cool, then finely grate. Squeeze thoroughly in a clean kitchen towel to remove moisture.
- Mix with 1 tablespoon of all-purpose flour, 1 teaspoon of garlic powder, and ½ teaspoon of onion powder.
- Add ¼ teaspoon of dried oregano and ¼ teaspoon of dried dill, then season with salt and pepper. Shape 1-tablespoon portions into short cylinders.
- Heat 2in / 5cm of vegetable oil in a heavy pot to 360°F / 182°C. Fry in batches for 3-4 minutes, until golden and crisp, then drain on paper towels.