-5 (or more) of your favourite potatoes eg. Russet potatoes, medium size. The number and type of potato is up to you, enogh to fill 1/2 – 2/3 of the blender (I use Vitamix).
–Ketchup or your favourite condiment
Chop up some potatoes (no peeling) into quarters or less, then add to your blender and fill with water past the level of the potatoes. I use my Vitamix. Blend until they are chopped up like hash browns.
Strain the potatoes in a strainer and press out as much water as you can with your hands. Then add potatoes to non stick baking pan lined with Silpat baking sheet or parchment paper, and bake at 450F until crispy, about 30-40 minutes depending on how much water was squeezed out. I scrape the pan once or twice as they cook to flip them over. Sometimes I turn on broil towards the end if you want them extra crispy – be sure to monitor during the broil phase so they don’t burn. Add seasoning salt (just an example, find the healthiest option) to taste if desired.