Leek Rosti Recipes

POTATO LEEK RöSTI

Steps:

• Grate the Potatoes (I like the skin left on but you can remove it if you wish), using the large holes of a hand grater or a food processor.
• Slice the leeks by cutting them in half lengthwise and than into half moons.
• Put the potatoes and leeks in a large bowl, add the salt and pepper, and toss to coat thoroughly.
• Let the potatoes rest for at least 5 minutes, and then, working with a ?stful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl. (The potatoes will start to discolor, but that won't really e?ect the ?nal results.).
• I make individual rosti by using small 4 inch pans but you can them using any size pan you have and cut them to individual servings.
• Heat a heavy-based pan over medium-high heat. Add a bit of the melted butter.
• When the temperature is right, take a ?stful of potatoes & leeks, wring it out once more, and let it fall loosely from your ?ngers into the center of the pan.
• Working quickly, repeat until you've got enough potatoes in the pan to cover the bottom.
• With a fork, gently spread out the shreds of potato to make a layer about 1/2 inch thick.
• Cook until the underside is a deep golden brown and the potatoes on the top are starting to look translucent.
• Flip the rösti over and slide the inverted rösti back into the pan and continue cooking until the new bottom is browned and the potatoes feel really tender in the middle. Another 6-8 minutes.

GIANT POTATO AND LEEK ROSTI

Steps:

• Place the potatoes in a large pot of lightly salted water and bring to a boil over high heat. Reduce the heat to medium. Cook, uncovered, until the potatoes are tender when pierced with a knife, 25 to 35 minutes. Drain and rinse under cold water. Cool completely. Cover and refrigerate until chilled, at least 4 hours and preferably overnight.
• Position a rack in the center of the oven and preheat to 400 degrees F. 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. Add the leeks and cook until tender, stirring often, about 4 minutes. In a small bowl, mix the salt and pepper. Season the leeks with 1/4 teaspoon of the salt-and-pepper mixture. Transfer to a small bowl and set aside. (The leeks can be prepared up to 1 day ahead, cooled, covered and refrigerated.)
• Peel the potatoes and shred on the largest holds of a box grater. In the skillet, heat 2 tablespoons of the goose fat over medium-high heat until very hot but not smoking. Spread half of the potatoes in the skillet in a layer. Season with 1/2 teaspoon of the salt-and-pepper mixture. Spread with the leeks, leaving a 1-inch border around the edges. Top with the remaining potatoes, and season with the remaining 1/2 teaspoon salt and pepper.
• Cook until the edges of the pancake are golden brown, about 5 minutes. Hold a flat round skillet top, plate, or pizza pan on top of the skillet. Inver the skillet and the skillet top together so the pancake falls, upside down, onto the skillet top. (If this seems too heavy to handle, slide the pancake carefully out of the skillet onto a plate. Place a second plate on top and invert.) Return the skillet to the stove and heat the remaining tablespoons goose fat until very hot. Slide the pancake back into the skillet, browned side up. Cook until the underside is browned, 5 to 7 minutes.
• Bake for 10 minutes. Turn the pancake as before, and bake it until crisp, about 10 more minutes.
• Transfer to a warm round platter and sprinkle with the chives, if desired. Serve hot, cut into wedges.