Servings: 6

6 Russet Potatoes 6 Russet Potatoes
½ White Onion ½ White Onion
½ tsp. Cornstarch ½ tsp. Cornstarch
1 Egg 1 Egg
3 Tbsp. Sour Cream 3 Tbsp. Sour Cream
½ tsp. Kosher Salt ½ tsp. Kosher Salt
¼ tsp. Fresh Cracked Black Pepper ¼ tsp. Fresh Cracked Black Pepper
1 tsp. Onion Powder 1 tsp. Onion Powder
1 tsp. Garlic Powder 1 tsp. Garlic Powder
1 tsp. Smoked Paprika 1 tsp. Smoked Paprika
Vegetable Oil (for frying) Vegetable Oil (for frying)

Peel and grate the potatoes. Place grated pieces in a bowl of water.
When all of the potatoes have soaked in the water, lay out a piece of paper towel. Fill the paper towel with the potatoes, bring the corners together and squeeze the excess water out of the potatoes and into a separate bowl. Once the water settles, discard the brown water at the top. At the bottom of each bowl (where the potatoes originally soaked and where the extra water was squeezed into) there should be a white, cloudy substance at the bottom of the bowl. Scrape out this substance and put it back into the potatoes.
Mix the rest of the ingredients into the potatoes.
Heat the oil on the stove. When oil is hot enough, add about 2 tbsp of potato mixture to the oil. Flatten with a spatula, and fry until brown. Flip and fry until the other side is brown. Drain on paper towel to remove excess oil. Serve with sour cream.