Prepare all the ingredients.

Shred the potatoes in julienne with a mandoline. If you don't have one, use a large gratter or a mincing knife. You should obtain 2 mm-thick sticks.

Don't wash the shredded potatoes: you want to keep their starch for this recipe. Season with salt, pepper and nutmeg. You can also add a bit of ciselered onion.

Mix with the fingertips.

Heat up the oil in a non-stick pan. Add the potatoes.

Make the rim and surface even, using a spatula. Let cook on this side until completely golden-brown.

Flip. Skillful cooks can try flipping it like a pancake, but beware with oil splashes. Others can use a plate to flip the potato pancake and slide it back into the pan (see picture).

Cook this side for a few minutes.

When finshed...

...ease into a service dish or on a rack.

Cut in slices with a shredding knife.

Keep warm until serving.