Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Leek Rosti

This Swiss potato dish is a perfect accompaniment to just about any meal and also works well as a snack on its own.

  • Yield: 4 servings

Ingredients

  • 2 large Idaho potatoes
  • Salt
  • Water
  • 2 tablespoons butter, or more as needed
  • 1 cup chopped leeks, white part only
  • Freshly ground white pepper

Directions

  • Place the potatoes in a saucepan, cover with water and season with salt. Bring to a boil over medium heat, then reduce the heat to medium-low and cook until the potatoes are tender. Remove from the water and cool completely. Peel and coarsely grate the potatoes. Melt the butter in a large nonstick skillet over medium heat. Add the leeks and season with salt and white pepper. Cook, stirring, for 2 minutes. Add the potatoes and mix well. Using the back of a wooden spoon, press the potato mixture firmly into the pan. Reduce the heat to low and cook until the potatoes are crispy and golden brown. Using a spatula, flip the potato cake and cook the other side. **Add more butter if needed. Remove from the pan and slice into individual servings.