Crispy Herbed Hash Browns with Garlic-Chive Sour Cream

Peel and coarsely grate 2 lb (900 g) russet potatoes on the large holes of a box grater directly into a bowl of cold water to prevent oxidation.

Drain the potatoes, transfer to a clean tea towel and wring out as much liquid as possible: this is critical for crispness. Repeat until the shreds feel dry to the touch.

Transfer the dried potatoes to a bowl and toss with 1 small grated onion, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp chopped fresh parsley and 1 tbsp cornstarch until evenly coated.

Meanwhile, whisk together 3/4 cup (180 ml) sour cream, 1 grated garlic clove, 2 tbsp finely sliced chives, 1 tsp fresh lemon juice and a pinch of salt. Chill until serving.

Heat 3 tbsp unsalted butter and 2 tbsp neutral oil in a large cast-iron skillet over medium-high heat until the butter foams and smells nutty.

Press the potato mixture into the pan in a single even layer about 1/2 inch thick, packing the edges. Reduce heat to medium and cook undisturbed 8-10 minutes until the underside is deeply golden and crisp: resist peeking too early.

Slide the cake onto a plate, invert back into the pan, add another 1 tbsp butter and cook the second side 6-8 minutes until equally golden and the potatoes are tender when pierced.

Transfer to a wire rack (never paper towel: it steams the crust) and sprinkle with flaky salt.

Cut into wedges and serve immediately with generous dollops of garlic-chive sour cream.