Best 2 Leek Rosti Recipes

**Leek Rosti: A Savory Swiss Potato Pancake with a Twist**

Rosti, a traditional Swiss potato pancake, gets a delightful makeover with the addition of leeks in this delectable recipe. These crispy and flavorful pancakes are made with grated potatoes, sautéed leeks, and a blend of herbs and spices. Served with a dollop of sour cream and a sprinkle of chives, leek rosti makes for a hearty and satisfying breakfast, brunch, or lunch. This article provides three variations of leek rosti to cater to different tastes and preferences: a classic version, a vegetarian version with added mushrooms, and a gluten-free version using almond flour. Each recipe includes step-by-step instructions, cooking tips, and nutritional information to ensure a successful and enjoyable cooking experience.

Check out the recipes below so you can choose the best recipe for yourself!

GIANT POTATO AND LEEK ROSTI

Giant Potato and Leek Rosti image

Rvsti, a big potato pancake, is a specialty of Switzerland. This is a great side dish for roast goose, as it uses some of the copious amounts of tasty goose fat that the bird gives off. The pancake turns out crispy and golden brown with a surprise filling of tender leeks. It can bake in the oven while the goose rests before carving. Try it for brunch with a dollop of sour cream, poached eggs and slices of bacon or ham.

Provided by Food Network

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

6 large baking potatoes, such as russet or Idaho, scrubbed but unpeeled (3 pounds)
2 tablespoons butter
3 medium leeks, chopped, white and pale green parts only
1 teaspoon salt
1/2 teaspoon freshly milled black pepper
4 tablespoons rendered goose fat or vegetable oil
Chopped fresh chives, for garnish (optional)

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.

LEEK ROSTI

Leek Rosti image

A simple potato side dish.

Provided by Vicki Butts (lazyme)

Categories Potatoes

Time 45m

Number Of Ingredients 6

Ingredients

2 large russet potatoes
salt
water, to cover potatoes
2 Tbsp butter
1 c chopped leeks, white part only
ground white pepper, to taste

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.

Tips:

To achieve crispy rosti, ensure the grated potatoes are well-drained and patted dry before frying. This removes excess moisture, allowing for a golden-brown exterior.
Use a combination of waxy and starchy potatoes for the perfect texture. Waxy potatoes, like Yukon Gold, hold their shape well, while starchy potatoes, like Russets, provide a fluffy interior.
Grate the potatoes using the large holes of a box grater to achieve a coarse texture that will hold together well during cooking.
Season the grated potatoes generously with salt and pepper before frying. This enhances the flavor of the rosti and ensures it's well-seasoned throughout.
If using a nonstick skillet, avoid using oil or butter, as the rosti may stick. Instead, heat the skillet over medium-high heat until it's very hot, then add the grated potatoes.
Press down on the rosti with a spatula during cooking to help it cook evenly and develop a crispy crust.
Flip the rosti carefully once it's golden brown on the bottom. Use a spatula and slide it under the rosti, then quickly flip it over. Be gentle to prevent it from breaking apart.
Serve the rosti immediately with your favorite toppings, such as fried eggs, smoked salmon, or sour cream.

Conclusion:

Leek rosti is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. With its crispy exterior, fluffy interior, and savory leek flavor, it's sure to be a hit with the whole family. Experiment with different toppings and accompaniments to create a unique and satisfying meal every time. Whether you're a seasoned cook or just starting out, leek rosti is a recipe that's easy to follow and sure to impress.