Make-ahead McDonald's-style hash browns

Peel the russet potatoes, rinse them, and grate them on a box grater into a large bowl. Washing the shreds made no real difference beyond slight discoloration, so skip it.

Spread the grated potato on a clean towel, gather the corners into a sack and twist and wring as tightly as possible to squeeze out the water, so less has to steam off for crispness.

Open the towel, spread the potato lightly and leave it a minute or two.

Heat about two inches of peanut oil in a cast iron over medium-low to about 200F, checked with a thermometer.

Lower in the potatoes, bring the oil back to about 200F and cook six minutes, stirring occasionally; this par-cook softens the surface starches, which recrystallize on freezing for a crisp exterior.

Drain the potatoes in a metal strainer set over a metal bowl; cool the oil and strain it through a paper towel to reuse.

Mix in a large pinch of salt and the cornstarch, which roughens the potato so it sticks together.

Line a baking sheet with parchment. Pack the potato tightly into a small bowl or dish, flip it out and shape into a hash brown about four inches by 2.5 inches and half an inch thick, around 100 grams each.

Freeze about two hours until frozen through, then bag, label and keep frozen up to two to three months.

Cook straight from the freezer without defrosting.

To deep fry: heat about an inch of oil in a pot to 350F, lower in the hash brown, agitate slightly and fry five to six minutes until golden brown all over; drain on a wire rack over a baking sheet and sprinkle with salt.

To shallow fry: heat about a quarter inch of oil in a cast iron skillet to about 350F, cook about two minutes a side, flipping each side once more, basting with a spoon for even browning, six to eight minutes in all.

To bake: preheat the oven to 450F with a thin layer of peanut oil on a sheet pan in it for about five minutes, then add the frozen hash browns.

Bake 10 to 15 minutes, flip once, and bake another five to 10 minutes until brown and crisp; a convection oven or air fryer works a little faster.