The Golden Crust That Holds a Swiss Rösti Together
A good Swiss rösti makes a faint crackle when you cut into it. Under the crisp shell, the potato shreds are tender enough to pull apart with a fork. The trickiest part is getting the whole cake out of the skillet in one piece. That gets easier once you know what to look for: a first crust firm enough to hold the shreds together while you turn it.