LEEK ROSTI
A simple potato side dish.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 45m
Number Of Ingredients 6
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.
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Kleifaj Alhaj
[email protected]This recipe was a disaster! I followed the instructions exactly, but my leek rosti turned out burnt and inedible. I will never be making this again.
Zafar Iqbal
[email protected]I'm not sure what I did wrong, but my leek rosti turned out mushy. I think I'll try a different recipe next time.
Maureen Jeff
[email protected]Meh.
Poshan Yadav
[email protected]Overall, I thought this recipe was just okay. I think there are better ways to make a leek rosti.
Sajjad__khan _Yousafzai
[email protected]The leek rosti was a bit greasy for my taste. I think I'll try using less oil next time.
Abdii Zaakir
[email protected]I found this recipe to be a bit too time-consuming. I think there are easier ways to make a rosti.
Vickie Arnett
[email protected]This was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Mazhar FAREED
[email protected]I love this recipe! It's so easy to make and always turns out perfect. I usually serve it with eggs and bacon for breakfast, but it's also great as a side dish for dinner.
ABUBAKAR Omar
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit. The leek rosti is crispy on the outside and fluffy on the inside, and the flavors are amazing.
David Cruz
[email protected]Yum!
Oishi Kobir
[email protected]I made this last night and it was delicious! I used a mandoline to slice the potatoes and leeks, which made it really easy. The rosti was crispy and golden brown on the outside, and soft and fluffy on the inside. I served it with sour cream and apple
Joy Ashish
[email protected]This was my first time making leek rosti and it was a success! It was easy to follow and the results were amazing. The leek rosti was crispy and flavorful. I will definitely be making this again!
Maloyi Bright
[email protected]I followed the recipe exactly and my leek rosti turned out great! It was golden brown and crispy on the outside, and soft and fluffy on the inside. My family loved it!
Mimmi
[email protected]This leek rosti was absolutely delicious! The flavors of the leeks, potatoes, and cheese melted together perfectly. I loved the crispy edges too. I will definitely be making this again.