POTATO ROSTI WITH THYME AND GARLIC

Potato Rosti with Thyme and Garlic image

Provided by Geoffrey Zakarian

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

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

Steps:

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.