Giant Potato And Leek Rosti Recipes

Steps:

• Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
• The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
• For the first Rosti:
• Preheat the oven to 200 degrees F.
• Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
• For the second Rosti:
• Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.

Steps:

• In a 10-inch nonstick pan, heat the clarified butter over medium-high heat.
• Mix together the grated potato, thyme and garlic in a bowl. Add to the pan of hot butter and spread evenly, about the thickness of a pancake. Reduce the heat to medium and allow to cook until crispy and deeply golden brown, 8 to 10 minutes. Season with salt and pepper.
• Flip the potato cake over and continue to cook on the other side, about another 5 minutes. Drain on a rack, then cut into sixths and serve.

Steps:

• In a large bowl, stir together grated potatoes and onion, and season, to taste, with salt and pepper.
• Melt 2 tablespoons of the butter in a 9-inch nonstick frying pan over medium-high heat. When bubbles subside, add the potato mixture and tamp down to spread into an even layer. Place a piece of foil over the top of the potatoes, then weight them down by placing a heavy plate on top that is slightly smaller in diameter than the pan. Cook, undisturbed, until the bottom is well-browned, about 15 minutes. Lift an edge of the potatoes with a spatula to check.
• To flip, remove plate and foil. Invert the plate over the top of the potato cake and, holding the pan and plate together with oven mitts, flip the whole operation so the potato cake lands on the plate. Melt remaining butter in the frying pan, then slide the cake, uncooked side down, back into the pan. Replace the plate and foil on the top, as before, then cook until underside is brown and crispy, about 10 more minutes. Remove plate and foil and slide cake onto a serving plate. Cut into wedges and serve plain or with sour cream and chives or green onion.

Steps:

• 1. Place the potatoes in a saucepan, cover with water and season with salt. Over medium heat, bring the water to a boil, reduce the heat to medium-low and cook until the potatoes are tender.
• 2. Remove from the water and cool completely. Peel the potatoes and pass through a coarse grater.
• 3. In a large non-stick sauté pan, over medium heat, melt the butter. Add the leeks. Season with salt and white pepper. Sauté for 2 minutes.
• 4. Add the potatoes and mix thoroughly.
• 5. Using the back of a wooden spoon or spatula, press the potato mixture firmly into the pan. Reduce the heat to low and cook until the potatoes are crispy and golden brown.
• 6. Using a spatula, flip the potato cake over and continue cooking the other side. Add more butter if needed.
• 7. Remove from the pan and slice into individual servings.