Allow one potato to a person. Wrap each potato in foil and bake one hour. Turn off oven, let set in oven 1 hour more. Remove and cool in foil. Refrigerate 2 to 3 hours. Peel off skins and grate potatoes.

Over medium heat, pour enough corn oil into a large fry pan to coat. When hot, place potatoes in a thin pancake, push in loose edges with spatula, do not pat down. Sprinkle more oil around edges. Season with salt and pepper and flip. Add more oil if necessary until nicely browned. Serve immediately.