Part 4/7:
Removing Excess Moisture
Once you've soaked the potatoes, it’s crucial to remove the excess moisture to achieve that sought-after crispy texture. Utilize a salad spinner to remove the water effectively. If you don’t have one, a cheesecloth or kitchen towel can also do the trick; simply squeeze out the water until the potatoes are super dry.
The previously collected water may look dirty due to the starch, but don’t discard it—it’s an essential part of our cooking process.
Mixing the Ingredients
Now that your potatoes and onions are prepped, it's time to combine them with a few essential flavorings. Incorporate:
Eggs: Two eggs for every three potatoes serve as a binding agent.
Garlic: A generous tablespoon adds depth to the flavor profile.