Thus far, we have been recommending floury potatoes for many of those recipes, and also you have to be questioning what to do with that bag of waxy spuds you have obtained. Fortunately, Gordon Ramsay has the reply. Waxy potatoes (reminiscent of fingerlings and purple or blue-skinned ones) maintain their form a lot better, guaranteeing that your selfmade hash browns do not get gooey.
Ramsay additionally has one other tip for making restaurant-quality hash browns that additionally has quite a bit to do with the moisture of these spuds. After grating your potatoes (he additionally recommends grating up just a little onion, too), combine all of your elements collectively — potatoes, onion, salt, and seasoning — drop it right into a strainer and squeeze out as a lot extra moisture as potential. Once more, that is additionally one thing simpler accomplished with waxy potatoes, one more reason they’re a good selection right here. Lastly, form the combination and fry them in a highly regarded pan. Ramsay provides just a little butter whereas they’re cooking, only for a ultimate little bit of taste and crispness. He additionally recommends utilizing your spatula to press the hash browns, guaranteeing that all the pieces sticks collectively.
