Salt in Pommes Rosti

douglas_hallett_84379

I notice the only salt is at the end, on the surface of the rosti.  Wouldn't it be better to season first, perhaps even in the water stage, when the starch is being rinsed off?  

grant

We do that because the salt softens and oxidizes the potatoes. It will become crispier am stay crispier longer if you don't salt it.