"Place unpeeled potatoes in a large stockpot and cover with cold water. Bring the water to a boil, then immediately drain the potatoes in a colanderDO NOT keep them in the water once it comes to a boil. Spread the potatoes on a sheet tray and refrigerate overnight. 2. The next day, peel and finely grate the onion on a box grater. Salt the onion lightly and let it drain in a strainer for 20 minutes."
"3. Meanwhile, cut the potatoes into large chunks that can fit inside the chute of a food processorthe idea is to create strands of shredded potato that are as long as possible. Grate the potatoes in the food processor fitted with the grater attachment, emptying the food processor into a large stainless steel bowl each time it gets 2/3 full. Do not allow the food processor to become too packed; this causes it to mush together."
Plan ahead by beginning the recipe the night before: place unpeeled russet potatoes in cold water, bring to a boil, immediately drain, spread on a sheet tray, and refrigerate overnight. The next day, peel and finely grate a large white onion, salt lightly, drain in a strainer, and press between paper towels to remove moisture. Cut chilled potatoes into chunks and grate in a food processor to create long strands, avoiding overpacking. Whisk one large egg, add grated onion, then mix with salted grated potatoes and potato starch by hand. Form evenly thick 3-inch patties and fry in duck fat or rice bran.
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