Potato Roesti

Oh yes. This is Roesti as it should be done. I have searched for a good Roesti recipe for a while, as I had it done properly in a Swiss restaurant in Toronto and it was heavenly - crispy, brown and buttery on the outside and soft and creamy on the inside.

When I tried doing it at home using recipes I'd found online or in magazines, it just didn't work. It would either be too raw on the middle, fall apart in the pan or just be somehow off.

This recipe gets it right completely, as far as I'm concerned. In typical Cooks Illustrated fashion, they isolate the main points to getting it right: correct potatoes (Yukon Gold); getting rid of water from the potatoes; adding starch back in (corn starch or starch from the potato water itself - which I prefer) and then cooking it at the right heat for the right length of time.

A nice wedge of this with scrambled eggs and sausages makes a fantastic brunch.