GIANT POTATO AND LEEK ROSTI
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
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.
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Sayem Sayem
[email protected]This is a great recipe for a quick and easy weeknight meal.
mehar fiaz
[email protected]I highly recommend this recipe. It's a great way to enjoy potatoes and leeks.
Marshall Major
[email protected]This is one of my favorite recipes. It's so easy to make and it's always delicious.
pania ahangari
[email protected]I've made this recipe several times and it's always a hit.
Muazzil khan
[email protected]This is a great recipe for a healthy and satisfying meal.
Malik Yonis
[email protected]I love the crispy texture of the rosti and the creamy texture of the leeks.
Cindy Meyer
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Rana Khizar
[email protected]I've never made rosti before, but this recipe made it easy. It's a great way to use up leftover potatoes.
Bd Mamun
[email protected]I made this for my family and they loved it. It's a great recipe for a hearty and filling meal.
Mimi_risky
[email protected]I highly recommend this recipe. It's a great way to enjoy potatoes and leeks.
Anissa McGillivary
[email protected]This is one of my favorite recipes. It's so simple, but so delicious.
Razzak Islam
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Omkhayan Mohamed
[email protected]This is a great recipe for a quick and easy weeknight meal.
Sowrov Yadav
[email protected]I love the combination of potatoes and leeks in this dish. It's a great way to use up leftover potatoes.
Kelis Cull
[email protected]This was my first time making rosti and it came out great! I will definitely be making it again.
Karabo Kabza
[email protected]I made this for dinner last night and it was a hit! Everyone loved it, even my picky kids.
Shahwaiz Malik
[email protected]I followed the recipe exactly and it turned out perfectly. My family loved it!
Jizelle Mills
[email protected]This was a delicious and easy dish to make. The rosti was crispy on the outside and soft and fluffy on the inside, and the leeks added a lovely flavor.