The trick to achieving the perfect crispy texture is squeezing out as much liquid as possible from the grated potatoes before frying, and I'll guide you step by step through the process to ensure ...

For the plantain and potato röstis, fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato, plantain and onion in a bowl.

These latkes use a combination of coarse and finely shredded potatoes giving them an excellent texture. Grated onion ...

Grate the sweet potato onto a clean teatowel or kitchen paper and squeeze out the excess liquid. Mix the grated potato into the ingredients in the bowl. Sift in the flour and mix well. Set aside ...