Rosti is a favorite Swiss potato dish made with grated potatoes and, depending on the cooking technique (deep-frying, pan-frying or even baking), butter, oil, or a combination. It can be formed into one large cake, as in the recipe below, or shaped into smaller patties. The ideal rosti is crisp and light.

　　

Ingredients

Serves 4 to 6

　　

For rosti

2 large russet potatoes (about 1 1/4 pounds)

　　1/2 small leek, white and pale green parts only, washed and cut into julienne

　　1 teaspoon finely chopped fresh thyme leaves

　　Coarse salt and freshly ground black pepper

　　2 tablespoons unsalted butter

　　2 tablespoons olive oil

　　

For mushrooms

2 tablespoons unsalted butter

　　1/2 small leek, white and pale green parts only, cut into julienne and washed

　　4 ounces fresh chanterelles, wiped clean (halved if large)

　　1/4 cup basic chicken stock (page 41)

　　

For serving

2 ounces fresh goat cheese, softened

　　

Step 1

Soak potatoes Heat oven to 400°F. Peel potatoes and grate on the large holes of a box grater. Soak in water to cover for 5 minutes. Lift out with your hands and squeeze out liquid, then squeeze out excess liquid in a clean kitchen towel or paper towels. You should have 3 cups potatoes.

　　

Step 2

Sauté rosti Toss together potato, leek, and thyme, and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Melt 1 tablespoon each butter and olive oil in a 10-inch ovenproof pan over medium-high heat, swirling to coat evenly. Add potato mixture, and cook, pressing down lightly with a large spatula, until bottom is golden and releases easily from pan, about 4 minutes. Invert rosti onto a plate. Add remaining 1 tablespoon each butter and oil and swirl to coat pan. Carefully slide rosti back into pan uncooked side down and cook until starting to brown underneath, about 3 minutes.

　　

Step 3

Bake rosti Transfer to oven and cook until deep golden brown and cooked through (it should offer no resistance when pierced in the center with the tip of a paring knife), 12 to 15 minutes.

　　

Step 4

Meanwhile, sauté mushrooms Melt the butter in a medium skillet over medium-high heat. Cook leek until translucent, stirring, about 1 minute. Add chanterelles, season with salt and pepper, and sauté until golden , about 3 minutes. Stir in stock and cook until reduced and slightly thickened and the mushrooms have softened, 2 to 3 minutes.

　　

Step 5

Serve Slide baked rosti out of pan onto a serving platter. Spoon dollops of goat cheese in center of rosti and spoon mushroom mixture over top. Cut into wedges and serve immediately.

　　

Rosti Tips

Step 6

The potatoes need to be briefly soaked in cold water to remove some of their starch, which would cause the texture of the rosti to be gummy.

　　

Step 7

Squeeze excess water from the potatoes before sautéing; otherwise the rosti will steam rather than turn a golden brown.

　　

Step 8

Finishing in the oven deepens the color of the outside while allowing the inside to cook through, ensuring that crisp-fluffy contrast in texture.

　　

Equipment

Step 9

You will need a 10-inch ovenproof sauté pan; the sloped sides makes it easier to slide the rosti in and out of the pan.

　　

Step 10

The potatoes can also be grated in a food processor instead of a box grater.

　　

Ingredients

Step 11

Chanterelles are small, trumpet-shaped wild mushrooms with a delicate, nutty taste. They are generally available only during summer and winter and can be found at specialty-food stores and many supermarkets. To clean them, simply wipe with a damp cloth or paper towel; do not rinse or soak, as they will become spongy. Any wild mushrooms, such as shiitake, oyster, or morels, can be used instead, or substitute button or cremini mushrooms.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.