Giant Potato And Leek Rosti
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Place the potatoes in a large pot of lightly salted water and bring to a boil over high heat
2
Reduce the heat to medium
3
Cook, uncovered, until the potatoes are tender when pierced with a knife, 25 to 35 minutes
4
Drain and rinse under cold water
5
Cool completely
6
Cover and refrigerate until chilled, at least 4 hours and preferably overnight
7
Position a rack in the center of the oven and preheat to 400 degrees F
8
In a very large (12-inch) nonstick skillet (if the skillet handle isn't heatproof, wrap it in a double thickness of aluminum foil), heat the butter over medium heat
9
Add the leeks and cook until tender, stirring often, about 4 minutes
10
In a small bowl, mix the salt and pepper
11
Season the leeks with 1/4 teaspoon of the salt-and-pepper mixture
12
Transfer to a small bowl and set aside
13
(The leeks can be prepared up to 1 day ahead, cooled, covered and refrigerated
14
) Peel the potatoes and shred on the largest holds of a box grater
15
In the skillet, heat 2 tablespoons of the goose fat over medium-high heat until very hot but not smoking
16
Spread half of the potatoes in the skillet in a layer
17
Season with 1/2 teaspoon of the salt-and-pepper mixture
18
Spread with the leeks, leaving a 1-inch border around the edges
19
Top with the remaining potatoes, and season with the remaining 1/2 teaspoon salt and pepper
20
Cook until the edges of the pancake are golden brown, about 5 minutes
21
Hold a flat round skillet top, plate, or pizza pan on top of the skillet
22
Inver the skillet and the skillet top together so the pancake falls, upside down, onto the skillet top
23
(If this seems too heavy to handle, slide the pancake carefully out of the skillet onto a plate
24
Place a second plate on top and invert
25
) Return the skillet to the stove and heat the remaining tablespoons goose fat until very hot
26
Slide the pancake back into the skillet, browned side up
27
Cook until the underside is browned, 5 to 7 minutes
28
Bake for 10 minutes
29
Turn the pancake as before, and bake it until crisp, about 10 more minutes
30
Transfer to a warm round platter and sprinkle with the chives, if desired
31
Serve hot, cut into wedges