Potato Rosti with Thyme and Garlic
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 14
- Saturated Fat
- 9
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 36
- Sodium
- 220
- Total: 35 min
- Active: 15 min
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
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.