Appears in Cook's Illustrated March/April 2007, America's Test Kitchen TV
Achieving a crisp crust and creamy—not gummy—interior is easier said than done in this simple Swiss potato cake.
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...