Using a box grater, shred the peeled potato into a mixing bowl. Using your hands, squeeze the shreds over the sink to release as much water as you can, splitting it up into batches if need be. Return the squeezed shreds back into the bowl. Sprinkle with salt and pepper. Mix well and set aside.

In a large skillet add 2 tablespoons plant butter. Once the pan is hot and butter is sizzling, scatter the potatoes (about 1 cup). You don't want to create a thick layer of potatoes but rather a thin, scattered layer that can have some spacing peaking through.

Cook slightly above medium for about 7-8 minutes, checking the bottom to make sure it's golden brown. Before flipping, drizzle a little olive oil over the top to help prevent sticking. Using a super thin spatula, flip, and continue to cook for an additional 8 minutes. Repeat this step until all potato shreds are cooked.

Transfer to a plate and sprinkle with fresh herbs.