See you there, perhaps.

Note that you can cook the rösti through but leave it a little pale, then crisp it up at serving time (better than keeping it warm).

I use clarified butter, then when it's nearly done I add a few fragments of whole butter around the side and swirl the disc to let the butter get under the potatoes. This can get VERY crunchy. Yum. 3/3

... Taste a fragment from time to time. when it's cooked, raise the heat a little, remove the lid and let it continue to brown. Flip the rösti and brown side two. Give side one an extra burst of heat to re-crisp it. This is not the standard way of making rösti, but it's my favorite. 2/3

Oh! You were talking about rösti. Sorry. Still raw potatoes. 2mm julienne. Squeeze out liquid through a cloth - squeeze VERY hard. Melt fat in frying pan and mix most of it into the potatoes. Lots of salt. Then, yes, fry slowly. Initially covered to help all the potatoes cook. 1/2

4/4 ... Most people prefer a coarser grate. C.f. archive.nytimes.com/dinersjourna... Be sure not to form them perfectly: straggly bits will get especially crisp. DONE

3/4 ... with the back of your spoon. Turn when gold/brown, then turn again as needed to get them brown and crisp. Can be held in a just-warm oven (say, 200ºF). Note: I grate my potatoes VERY fine on my mother's 1930s Acme Safety Grater. ...

Add an egg per two or three medium potatoes, along with enough bread crumbs or matzo meal to make a mixture - soft, but it doesn't ooze liquid and holds its shape for frying. Lots of salt; some pepper. 1/4 - 3/8 inches of fat over medium heat. Add potato mixture and flatten .. 2/3 (two didn't do it)

Forgive me: are we talking latkes? (I can't seem to find the post you've replied to!) Assuming so, no, no prebaking. Grate raw (including an onion), squeeze hard in a sieve (cloth not necessary) over a bowl. Let the starch settle in the bowl, pour off the water and reincorporate the starch. 1/2

That's one of the benefits of poor (or no) labeling: Pleasant surprises like this one.