CRISPY POTATO CAKE
(AKA RÖSTI)
Crispy and golden brown on the outside, creamy and
tender in the middle,. . . with some good garlicky mayo (aioli, if you will) for
dipping, the key to really great rösti is balancing the amount
of starch that the finished potato cake retains. Too little
starch, and it falls apart. Too much, and it comes out sticky.