Potato Rosti with Thyme and Garlic

Name: Potato Rosti with Thyme and Garlic
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 2 ounces clarified butter (ghee); 2 cups grated peeled russet potato (from about 1 pound potatoes; use the large holes on a box grater); 6 sprigs fresh thyme, leaves stripped; 1 clove garlic, grated; Kosher salt and freshly ground black pepper

Getting reviews...

Level: Easy

Total: 35 min
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 35 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

Deselect All

2 ounces clarified butter (ghee)

2 cups grated peeled russet potato (from about 1 pound potatoes; use the large holes on a box grater)

6 sprigs fresh thyme, leaves stripped

1 clove garlic, grated

Kosher salt and freshly ground black pepper

Directions

In a 10-inch nonstick pan, heat the clarified butter over medium-high heat.
Mix together the grated potato, thyme and garlic in a bowl. Add to the pan of hot butter and spread evenly, about the thickness of a pancake. Reduce the heat to medium and allow to cook until crispy and deeply golden brown, 8 to 10 minutes. Season with salt and pepper.
Flip the potato cake over and continue to cook on the other side, about another 5 minutes. Drain on a rack, then cut into sixths and serve.