Celery Root and Potato Roesti with Lemon and Parsley
For the best version of this classic Swiss potato pancake, use high-starch potatoes and pure butter--and don't bother to precook the potatoes.
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 pota...