Crispy Cheesy Hashbrowns

1. Wash and peel potatoes. Add to a pot of cold water with 2 tablespoons of salt. Bring to a boil and cook for 10–12 minutes until tender on the outside but still firm in the center. Do not fully cook them!
2. Drain and cool the potatoes. Coarsely grate them using the large holes of a box grater, then gently squeeze out excess moisture with a clean towel or paper towels. Water is your enemy here!
3. Combine the grated potatoes with cornstarch, seasonings (garlic powder, onion powder, paprika, salt, and pepper), and the cheese (white cheddar and optional parmesan). Mix until evenly combined.
4. Using your hands, firmly shape the mixture into thick oval patties, pressing tightly so they hold together.
5. Key step: Place the patties on a parchment-lined sheet pan or plate and freeze for at least 45 minutes, or until firm. This helps prevent them from falling apart while frying!
6. Heat neutral oil to 350°F (175°C) in a deep skillet or pot. Fry the hashbrowns in batches for 3–4 minutes per side until golden and crispy. Adjust heat as needed to maintain 350°F because the oil temperature drops when adding potatoes.
7. Serve hot with your favorite dipping sauce. For the recommended sauce, simply mix mayonnaise, ketchup, and sriracha until smooth, adding optional pickle juice.