Crispy potato pie

Ingredients:

• 2 tablespoons of vegetable oil
• 2 tablespoons unsalted butter
• 2 large potatoes, peeled and grated
• 3/4 teaspoon coarse salt
• 1/4 tsp ground black pepper
• 2 tbsp finely chopped fresh parsley

Preparation:

1. In a 25cm nonstick skillet, melt the butter over medium heat. Once melted, add the potatoes and spread them into an even layer, pressing them gently into the pan with a spatula. Season with a little salt and pepper and fry the potatoes, without moving or stirring, until crisp and golden brown on the bottom, 8–10 minutes.
2. Transfer the potato pie to a large plate and invert it onto another plate. Return the potato pie to the pan, browned side up, and sprinkle with the remaining salt and pepper. Continue cooking until the bottom is golden brown and the potato pie is cooked through, another 7–9 minutes.
3. Place the potato pie on a cutting board. Cut into wedges, sprinkle with parsley, and serve.