Herbed Rösti Potato Cake

Ingredients

• •3 pounds large Yukon gold potatoes (about 7)
• •1 tablespoon fresh thyme, chopped
• •1½ teaspoons Salt
• •¾ teaspoons Freshly ground black pepper
• •5 tablespoons unsalted butter, melted
• •1 tablespoon olive oil
• •Special equimpent: A four-sided grater; 10-inch well-seasoned cast-iron skillet or 12-inch deep nonstick skillet

Cooking Instructions

1. 1.

   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.

   25 min

2. 2.

   Transfer potatoes to a colander using a slotted spoon, rinse under cold water to stop the cooking, and dry.

   5 min

3. 3.

   Chill potatoes on a plate, uncovered, at least 8 hours.

   480 min

4. 4.

   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.

   15 min

5. 5.

   Heat oven to 375°F with rack in middle.

   10 min

6. 6.

   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.

   5 min

7. 7.

   Reduce heat to medium and cook potato cake, covered with a lid, until edges begin to turn golden, about 5 minutes.

   5 min

8. 8.

   Remove lid, then bake potato cake, uncovered, 10 minutes.

   10 min

9. 9.

   Brush top of potato cake with remaining 2 tablespoons butter.

   2 min

10. 10.

    Turn on broiler and broil potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes.

    7 min

11. 11.

    Remove skillet from oven carefully (wear oven mitts!). Run the rubber spatula around the edge of the cake to loosen it from the skillet.

    2 min

12. 12.

    Invert a large round heat-proof plate over skillet and invert potato cake onto plate.

    2 min

13. 13.

    Cut into wedges and serve.

    2 min