2 med. size russet potatoes
2 tbsp. salad oil or olive oil
2 tbsp. butter or margarine
1 tsp. seasoned salt
1/4 tsp. pepper
1/4 tsp. sour cream, optional
Parsley sprigs or sliced green onion
TO SHRED POTATOES:
Peel; rinse. Run potatoes lengthwise through
the coarse blades of a vegetable shredded.
Immerse in cold water to prevent darkening until
ready to cook. Drain well.