- 3 to 4 Tbs. olive oil
- 4 or 5 large baking potatoes
- 2 tsp. coarse salt, or to taste
- Freshly ground pepper, to taste
- 1/4 tsp. Hungarian paprika, or to taste
- 1/2 bunch fresh flat-leaf parsley, stems
discarded and leaves chopped
Shred the potatoes into a bowl, working as quickly as possible to prevent them from turning brown. Transfer the shredded potatoes, a few handfuls at a time, to the prepared dish. Sprinkle each batch with some of the coarse salt, a few grindings of pepper and a few drops of olive oil. Repeat the layering until the potatoes are level with the rim of the dish. Drizzle the top with the remaining olive oil, then season with salt, pepper and the paprika.
Roast until the potatoes are dark brown and crisp on top and soft inside when pierced with a fork, 50 to 55 minutes. If the potatoes begin to brown too quickly, reduce the oven temperature to 350°F.
Remove from the oven and let rest for 5 to 10 minutes, then cut into wedges. Sprinkle with the parsley and serve immediately.