Springform potato trick
A spring produce feature recommends using a 9‑inch springform pan plus careful prep to get crisp, even potato bakes: preheat the oven to 400°F, grate the potatoes, salt them, and let them rest before baking. Those precise steps come from Andrea Buckett’s spring produce cooking notes and are presented as repeatable technique rather than a single recipe. (more.ctv.ca)
Andrea Buckett’s spring potato method turns a cheesecake pan into a tool for crisp, even bakes: use a 9-inch springform pan, heat the oven to 400 degrees Fahrenheit, and start with grated potatoes. (more.ctv.ca) The CTV Your Morning recipe page lists “Cooking with spring produce” among its 2026 features, and Buckett’s notes frame the potato steps as a repeatable technique rather than a one-off dish. Andrea Buckett’s own site describes her work as recipe and cooking-tip guidance for home cooks. (more.ctv.ca ) (andreabuckett.com) The method hinges on moisture control. Food Network rosti recipes call for squeezing as much liquid as possible from grated potatoes, and King Arthur Baking gives the same advice after salting grated potatoes in a colander. (foodnetwork.com) (kingarthurbaking.com) That step matters because grated potatoes release water quickly, and wet shreds steam before they brown. In rosti and potato pancake recipes, cooks use pressure, salt, and drainage to get a drier mix that can crisp at the edges. (foodnetwork.com 1) (foodnetwork.com 2) The pan choice changes the shape and the heat pattern. A springform ring holds the potatoes in a tall, tidy round while the removable sides make it easier to unmold a fragile bake without breaking the crust. (panmastery.com) (simpledishrecipe.com) The 400-degree oven in Buckett’s notes also fits standard browning temperatures for roasted potato dishes. CTV’s recipe page pairs that heat with the grated-and-rested potato prep to produce a bake with a crisp exterior and more even cooking through the center. (more.ctv.ca) The idea is familiar from Swiss rosti and other potato cakes, where shredded potatoes are packed into a single layer or round and cooked until the outside turns golden. Buckett’s version adapts that logic for oven baking and a 9-inch pan instead of a skillet. (foodnetwork.com 1) (foodnetwork.com 2) For home cooks, the takeaway is less about a single ingredient list than about sequence: grate, salt, rest, drain, then bake in a contained pan at steady heat. That is the kind of kitchen trick Buckett is packaging in her spring produce segment, and it is why the pan matters as much as the potato. (more.ctv.ca)
