Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil.

Brush or rub a thin layer of the oil over the foil to coat it well. This helps prevent sticking and encourages crisp, golden edges.

Peel the potatoes and immediately place them in a large bowl of cold water to keep them from discoloring.

Using the large holes of a box grater or a food processor fitted with a shredding disc, shred the potatoes. Work in batches if needed, returning the shreds to the cold water as you go.

Once all the potatoes are shredded, drain them in a large colander.

Rinse the shredded potatoes briefly under cold running water, then shake off as much water as possible.

Transfer the potato shreds to a clean kitchen towel or a few layers of paper towels.

Gather the towel around the potatoes and twist firmly over the sink to squeeze out as much moisture as possible.

Transfer the well-dried potato shreds to a large mixing bowl.

Sprinkle the fine salt evenly over the potatoes.

Drizzle with about half of the remaining oil.

Toss thoroughly with clean hands or tongs until the salt and oil are evenly distributed.

Spread the seasoned potatoes onto the prepared baking sheet in an even layer.

Use your hands or the back of a spatula to press the potatoes into a compact rectangle or oval, about ½ inch thick.

Drizzle or brush the remaining oil over the top of the pressed potatoes, focusing especially on the edges and any dry-looking spots.

Place the baking sheet on the middle rack and bake for 25 to 30 minutes, until the top begins to turn light golden and the edges are sizzling.

Rotate the pan halfway through baking for even browning.

Increase the oven temperature to 450°F (230°C).

Continue baking for another 15 to 20 minutes, or until the top is deeply golden brown, the edges are very crisp, and the center feels tender when pressed with a spatula.

If the edges are browning too quickly, loosely tent just the outer rim with a strip of foil.

Remove the baking sheet from the oven and let the potato pancake rest for 5 to 10 minutes.

Use a thin spatula to loosen the edges from the foil.

Cut the large potato pancake into squares or wedges directly on the sheet.

Serve hot, adding a pinch more salt at the table if needed.