Choose the Right Potatoes – Use starchy potatoes like Russets for the best texture and crispiness.
Parboil and Cool – Lightly boiling whole potatoes before grating ensures a creamy inside while keeping them from getting mushy.
Grate for Perfect Texture – Use a coarse grater to get even shreds that crisp up uniformly.
Squeeze Out Moisture – Remove excess water by patting grated potatoes with a towel to enhance crisping.
Use the Right Fat – Butter adds flavor, while oil increases crispiness. A combination of both works best.
Preheat Your Pan – A hot pan prevents sticking and jumpstarts the browning process.
Don’t Overcrowd – Spread potatoes evenly in the pan without pressing too hard to allow even cooking.
Cook Low and Slow – A steady medium-low heat helps develop a deep golden crust without burning.