Giant Potato and Leek Rösti
- 6 large baking potatoes, such as russet or Burbank, scrubbed but unpeeled (3 pounds)
- 2 tablespoons unsalted butter
- 3 medium leeks, white and green parts only, chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 6 tablespoons rendered goose or duck fat or vegetable oil
- Chopped fresh chives, for garnish (optional)
Instructions:
Rösti, a big potato pancake, is a specialty of Switzerland.
- Place the potatoes in a large pot of lightly salted water and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender when pierced with a knife, 25 to 35 minutes. Drain and rinse under cold water. Cool completely. Cover and refrigerate until chilled, at least 4 hours or preferably overnight.
- Position a rack in the center of the oven and preheat to 400°F. In a very large (12-inch) nonstick skillet, heat the butter over medium heat. Add the leeks and cook until tender, stirring often, about 4 minutes. In a small bowl, combine the salt and pepper. Season the leeks with ¼ teaspoon of the salt-and-pepper mixture. Transfer to a small bowl and set aside. (The leeks can be prepared up to 1 day ahead, cooled, covered, and refrigerated.)
- Peel the potatoes and shred on the large holes of a box grater. In the skillet, heat 3 tablespoons of the goose fat over medium-high heat until very hot but not smoking. Spread half of the potatoes in the skillet in one layer. Season with half of the remaining salt-and-pepper mixture. Spread with the leeks, leaving a 1-inch border around the edges. Top with the remaining potatoes, and season with the remaining salt-and-pepper mixture.
- Cook until the underside of the pancake is golden brown, about 7 minutes. Hold a flat, round skillet top or pizza pan on top of the skillet. Invert the skillet and the skillet top together so the pancake falls, upside down, onto the skillet top. (If this seems too heavy to handle, slide the pancake carefully out of the skillet onto a plate. Place a second plate on top, and invert.) Return the skillet to the stove and heat the remaining 3 tablespoons goose fat until very hot. Slide the pancake back into the skillet, browned side up. Cook until the other side is browned, 5 to 7 minutes.
- Bake for 10 minutes. Turn the pancake as above, and bake until crisp, about 10 minutes more.
- Transfer to a warmed round platter and sprinkle with the chives, if using. Serve hot, cut into wedges.