Crispy potato pancakes topped with sautéed wild fungi.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.37 · €1.84/serving
- 1/2 petite leek, with only the white and pale green sections, washed and sliced into julienne strips (perfect for adding a delicate onion flavor)Est. price €0.40–€0.80
- 1 teaspoon freshly minced thyme leaves (remove leaves from stem before chopping for optimal fragrance)Est. price €0.15–€0.30
- A pinch of coarse salt and a dash of freshly ground black pepper (season generously to enhance flavors)Est. price €0.02–€0.05
- 2 tablespoons of unsalted butter (for a rich and creamy finish)Est. price €0.30–€0.60
- 2 tablespoons of olive oil (for a hint of fruity flavor)Est. price €0.20–€0.40
- 2 tablespoons of unsalted butter (yes, more butter for extra richness)Est. price €0.30–€0.60
- 1/2 petite leek, with only the white and pale green sections, sliced into julienne strips and washed (for a touch of mild onion flavor)Est. price €0.40–€0.80
- 4 ounces of fresh chanterelles, carefully wiped clean and halved if large (to preserve their delicate texture)Est. price €4.00–€8.00
- 1/4 cup of basic chicken stock (for added depth of flavor)Est. price €0.10–€0.25
- 2 ounces of fresh goat cheese, softened (to add a creamy tanginess to the dish)Est. price €1.50–€3.00
Steps
- 1Begin by soaking the potatoes in water. Preheat the oven to 400°F. Peel the potatoes and grate them using the larger holes of a box grater. Allow the grated potatoes to soak in water for about 5 minutes until covered completely. Using your hands, lift the soaked potatoes out and squeeze out any excess liquid. Next, further remove moisture by squeezing them in a clean kitchen towel or paper towels. Aim to obtain approximately 3 cups of grated potatoes after this process is complete.
- 2Prepare the rosti by combining potato, leek, thyme, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper in a bowl. In a 10-inch ovenproof pan over medium-high heat, melt 1 tablespoon each of butter and olive oil together until evenly coated. Transfer the potato mixture into the pan and cook for approximately 4 minutes until the bottom turns golden brown and easily releases from the pan when pressed lightly with a spatula. Next, flip the rosti onto a plate. Add the remaining 1 tablespoon each of butter and oil to the pan and coat it evenly by swirling. Gently return the rosti to the pan with the uncooked side facing down. Cook for about 3 minutes until it starts to brown underneath before serving.
Cultural note
Potato pancakes have a long history in European cuisine, particularly in Eastern European countries like Poland and Germany. The addition of wild mushrooms adds a gourmet touch to this traditional dish.
Seasonal note
Potatoes are typically harvested in the fall, making this dish ideal for autumn. Wild mushrooms like chanterelles are also in season during the fall months.
Health note
This dish is a good source of fiber, vitamins A and C, and protein. However, it is high in fat and saturated fat due to the butter and olive oil used in cooking.
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