Best 4 Giant Potato And Leek Rosti Recipes

LIGHTER POTATO AND LEEK SOUP

Steps:

• Combine leeks and 3 tablespoons olive oil in a stockpot over medium-low heat. Saute until soft, about 15 minutes, adding more oil if needed. Sprinkle flour over leeks and mash in with a wooden spoon. Reduce heat to low and cook for 2 minutes.
• Slowly add 2 cups water, stirring constantly to create a roux. Slowly add 2 more cups water, stirring constantly. Stir in the remaining 2 cups water. Add bouillon cubes, sugar, chili-garlic sauce, and pepper. Increase heat to medium and stir occasionally until boiling.
• Add potatoes and reduce heat to a low simmer. Cook until potatoes are soft, 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot as needed. Puree soup with an immersion blender until smooth with some chunks remaining. Stir in milk to thin and heat until warmed through.

GIANT ROSTI

Steps:

• In a large bowl, stir together grated potatoes and onion, and season, to taste, with salt and pepper.
• Melt 2 tablespoons of the butter in a 9-inch nonstick frying pan over medium-high heat. When bubbles subside, add the potato mixture and tamp down to spread into an even layer. Place a piece of foil over the top of the potatoes, then weight them down by placing a heavy plate on top that is slightly smaller in diameter than the pan. Cook, undisturbed, until the bottom is well-browned, about 15 minutes. Lift an edge of the potatoes with a spatula to check.
• To flip, remove plate and foil. Invert the plate over the top of the potato cake and, holding the pan and plate together with oven mitts, flip the whole operation so the potato cake lands on the plate. Melt remaining butter in the frying pan, then slide the cake, uncooked side down, back into the pan. Replace the plate and foil on the top, as before, then cook until underside is brown and crispy, about 10 more minutes. Remove plate and foil and slide cake onto a serving plate. Cut into wedges and serve plain or with sour cream and chives or green onion.

LEEK ROSTI

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.

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.