Celery Root and Potato Roesti with Lemon and Parsley
Why This Recipe Works
Most roesti recipes suggested starting with boiled potatoes, so we were surprised when we found that raw potatoes made the best roesti, a moist cake with a thick, crisp crust and a buttery, fresh potato flavor. As an added benefit, raw potatoes were much easier to grate for our roesti recipe. Cooking the roesti over moderate heat was important because it ensured that the center would be tender by the time the crust had turned a crisp golden brown. A well-cooked crust helped to hold the pancake together when we turned it over.