Scrub the potatoes. If you wish, peel them before grating. Grate the potatoes directly into a large bowl lined with a kitchen towel.
Allow the grated potato to sit in the kitchen towel for 10 minutes. Come back and squeeze out all of the excess juice out.
Pour the potatoes back into the bowl. There should be starch sticking to the kitchen towel from squeezing - be sure to scrape that back into the potatoes. This will help the potatoes to stick!
Add the seasonings and gently toss together.
Line a baking sheet with parchment paper and loosely scoop out the mixture with a spoon or using your fingers. You do not want to flatten or squish the potatoes. Lay them gently onto the baking sheet and lightly form with your fingers or a utensil. Keeping the potatoes loose will help them to cook much better - but be sure to form the mixture into a circle or oval to avoid burning edges.
Bake for 20 minutes. Fip over and bake for an additional 15-20. Enjoy!
**I love to serve these with ketchup, hummus, avocado, or even grilled veggies***If there is no starch in the kitchen towel, you could opt to add in 1 tbsp of corn starch or flour to the mixture.