Herbed Rosti Potato Cake
- 3 lbs large Yon gold potatoes (about 7)
- 1 tBS frsh thyme, chopped
- freshly ground black pepper
- 5 TBS butter
- 1 TBS olive oil
Cover potatoes with cold , salted water and bring to a boil. Reduce heat and simmer, paritally covered, till just barely tender-20-25 minutes. Transfer to colander using slotted spoon and rinse under cold water to stop cooking. Dry potatoes and chill on a plate for at least 8 hours
Peel potatoes and coarsely grate into large bowl. Add thyme, 1 1/2 tsp salt, 3/4 tsp pepper then drizzle with 2 TBS butter and toss mixture well
Heat oven to 375F with rack in middle.
Heat oil and 1TBS butter in skillet over medium high heat until foam subsides, then add potato mixture and tamp down firmly in skillet with rubber spatula, smoothing the top. Reduce heat to medium and cook potato cake, covered with lid, until edges turn golden brown-5 minutes. Remove lid, then bake potato cake uncovered for 10 minutes.
Brush top with 2 TBS butter. Turn on broler and broil cake , 4-5 inches from heat , until golden brown-3-7 minutes.