Best Herbed Potato Cake Recipes

HERBED RöSTI POTATO CAKE

Steps:

• 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 teaspoon pepper, then drizzle with 2 tablespoons butter and toss mixture well.
• Heat oven to 375°F 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 broiler and broil 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.

HERBED RöSTI POTATO CAKE

Steps:

• Preparation 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 teaspoon pepper, then drizzle with 2 tablespoons butter and toss mixture well. Heat oven to 375°F 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 broiler and broil 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. Cooks' Note:•Potato cake can be made 1 day ahead. Cool, then wrap-still on the plate-in wax paper followed by foil, and chill. To reheat potato cake, remove foil and paper and bake in a 350°F oven until heated through, about 20 minutes.

HERBED POTATO CAKE

Steps:

• Grate the potatoes into a bowl, peeling them first if you wish. Finely slice the green onions into rounds and add them to the potatoes. Break the eggs and beat them lightly, then add them with the flour, chopped herbs, and a good seasoning of salt and pepper.
• Warm a little olive oil in a 10-inch (24cm) nonstick frying pan. Add the potato mixture and spread it out so that it covers the bottom of the pan. Let it cook over medium heat for ten to fifteen minutes, until the underside is golden brown and the potato is tender. Meanwhile, preheat the broiler. Transfer the pan to the hot broiler and let brown. Cut into six wedges and serve.