In the meantime, using a box grater, grate two potatoes.
Fill the Pyrex bowl with cold water.
Add the grated potato to the water and stir around. This will remove the starch from the potatoes.
Drain and rinse thoroughly and then layout the grated potato on kitchen roll to dry.
Wipe out the pyrex bowl to try it.
Pat the grated potato until dry, put back in the Pyrex bowl and drizzle over about 1 tablespoon of olive oil. Season with Maldon Sea Salt and fresh cracked pepper.
Using your hands, rub the oil into the grated potato separating the potato as much as possible.
If making in batch, put individual portion sizes (about a handful per person) into freezer bags and freeze.