No matter which method you use, soak your shredded potatoes in cold water for 10 minutes. This washes off excess starch that turns them gray and gluey. Drain them, then squeeze them dry in a clean kitchen towel—like you’re wringing the neck of a very wet chicken.
Then, pat them dry on paper towels. Dry shreds = crispy shreds. Wet shreds = sad, steamy potato paste. You’re not making wallpaper glue, you’re making dinner. Own that crunch.
