Potato Leek Rösti

Name: Potato Leek Rösti
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 pound, 4 serving(s)
Ingredients: 1 lb potato, par boiled &, shredded (Yukon Golds or russets are best); 2 leeks, shredded; 1 1/2 teaspoons salt; 1/4 teaspoon fresh ground black pepper (can use a little more); 3 tablespoons butter, more as needed (melted)

Submitted by Chef Matthew Harker

"Pan-seared Halibut with Potato Leek Rösti, Herb Salad, Beurre Blanc."

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photo by Chef Matthew Harker

Ready In:: 30mins
Ingredients:: 5
Yields:: 1 pound
Serves:: 4

ingredients

1 lb potato, par boiled &, shredded (Yukon Golds or russets are best)
2 leeks, shredded
1 ¹⁄₂ teaspoons salt
¹⁄₄ teaspoon fresh ground black pepper (can use a little more)
3 tablespoons butter, more as needed (melted)

directions

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.

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RECIPE SUBMITTED BY

Chef Matthew Harker

Boston, 61

1 Recipe

Nouveau American chef with classic Mediterranean influences. I celebrate many cuisines and flavors with seasonal, local ingredients. I pull inspiration from Italy, Spain, France, India, Greece, North Africa and the Middle East. My foods will please and surprise your palate.   - - -    My passion for the art of cooking began as a child spending time in the kitchen with my Calabrese and Galician grandparents. While other children were watching Sesame Street, I was watching the greats: Julia Child, Jeff Smith of The Frugal Gourmet and Bob Ross. My desire to create art in many forms became clear to my mother, who enrolled me in The Red Barn art studio at age 5.   Over the years I have traveled extensively absorbing the art, architecture, and cuisine of many cultures in various countries. This worldwide exposure, and adventurous nature has greatly influenced the style and palate of all that I come to imagine and create.   I am a member of The Chef's Collaborative, a leading nonprofit network of chefs that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions. The Chefs Collaborative allows chefs in the Boston area to connect with the greater food community to celebrate local foods and foster a more sustainable food supply.

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