- Sour cream
- ½ cup (about) vegetable oil
- 1/3 cup minced parsley
- 1 12- to 13-ounce russet potato, peeled
1. Using hand grater, coarsely grate potato into large bowl. Add parsley and toss to blend. Divide mixture into 6 equal portions (about 1/3 cup each). Form each portion into 3/4-inch-thick round. 2. Pour vegetable oil into heavy large skillet to depth of 1/8 inch; heat over medium-high heat. Usi...