2 pounds white potatoes such as yukon or chef, washed and with skin on
1/3 cup fresh horseradish, finely grated
2 tablespoons potato starch
1 tablespoon thyme, chopped
1 tablespoon salt
8 turns of fresh ground black pepper
1/4 cup canola oil
2 tablespoons butter
Crème Fraiche, optional for serving
Using a box grater, grate the potatoes over a large mixing bowl. Rinse grated potatoes with cold water and spin dry in a salad spinner. Dab excess moisture with a paper towel.
Transfer potatoes to a mixing bowl, add horseradish and stir to incorporate. Add potato starch around the edges of the bowl and toss potatoes together, adding in thyme, salt and pepper.
Heat canola oil in a non-stick pan or skillet over medium heat. Add butter to pan and melt. Add entire potato mixture to pan and gently spread evenly (be careful not to press down on the potatoes). Cook 12 to 15 mins, then carefully flip using two spatulas. Cook on the other side for another 12-15 mins. Let the crispy browned potatoes rest for 5 mins before slicing into desired pieces. Top with crème fraiche (if using), and serve.