Herbed Rösti Potato Cake

Ingredients for Herbed Rösti Potato Cake

• 1.4kg large Yukon gold potatoes (about 7)

• 1 tablespoon fresh thyme, chopped

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• Pepe nero macinato fresco

• 5 tablespoons unsalted butter, melted

• 1 cucchiaio di olio d'oliva

• Special equimpent: A four-sided grater

• 10-inch well-seasoned cast-iron skillet or 12-inch deep nonstick skillet

Cover potatoes generously with well-salted cold water in a large pot and bring to a boil. Reduce heat and simmer potatoes, partially covered, until they are just barely tender, 20 to 25 minutes.

Transfer potatoes to a colander using a slotted spoon, rinse under cold water to stop the cooking, and dry.

Chill potatoes on a plate, uncovered, at least 8 hours.

Peel potatoes and coarsely grate into a large bowl. Add thyme, 1 1/2 teaspoons salt, and 3/4 teaspoons pepper, then drizzle with 2 tablespoons butter and toss mixture well.

Heat oven to 191°C with rack in middle.

Heat oil and 1 tablespoon butter in skillet over medium-high heat until foam subsides, then add potato mixture and tamp it down firmly in skillet with a rubber spatula, smoothing the top.

Reduce heat to medium and cook potato cake, covered with a lid, until edges begin to turn golden, about 5 minutes.

Remove lid, then bake potato cake, uncovered, 10 minutes.

Brush top of potato cake with remaining 2 tablespoons butter.

Turn on grill and grill potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes.

Remove skillet from oven carefully (wear oven mitts!). Run the rubber spatula around the edge of the cake to loosen it from the skillet.

Invert a large round heat-proof plate over skillet and invert potato cake onto plate.

Cut into wedges and serve.

Avvertenza

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