Why This Recipe Works
Producing a golden-brown crust for our roesti recipe wasn't much of a problem, but the inside always came out gluey and half-cooked. For a better roesti recipe, inside and out, we eliminated moisture by wringing the raw grated potatoes in a towel rather than patting them with a paper towel. First covering the potatoes, then uncovering them to finish cooking created surprisingly light potatoes. Our final breakthrough came when we tried removing excess starch with a rinse in cold water before squeezing, but then added back just enough starch to hold the cake together by tossing the rinsed, squeezed-dry grated potato with a teaspoon of cornstarch.