Herbed Potato Cake Food

HERBED POTATO PANCAKES

Steps:

• Peel the potatoes and onion. With a box grater, finely grate the potatoes first before coarsely grating the onion, putting both in the same bowl.
• Drain as much of the liquid as you can from the bowl and discard.
• Add the eggs, herbs, flour, salt, and pepper to the bowl. Then mix everything together well.
• Heat up some oil in a large, non-stick skillet over medium-high heat. Add a spoonful of the potato mixture, spreading it slightly. Fry it for about 2-3 minutes on each side, until the pancakes are crispy and golden brown. Serve warm.

HERBED RöSTI POTATO CAKE

Steps:

• 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.
• Transfer potatoes to a colander using a slotted spoon, rinse under cold water to stop the cooking, and dry.
• Chill potatoes on a plate, uncovered, at least 8 hours.
• 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.
• Heat oven to 375°F with rack in middle.
• 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.
• Reduce heat to medium and cook potato cake, covered with a lid, until edges begin to turn golden, about 5 minutes.
• Remove lid, then bake potato cake, uncovered, 10 minutes.
• Brush top of potato cake with remaining 2 tablespoons butter.
• Turn on broiler and broil potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes.
• Remove skillet from oven carefully (wear oven mitts!). Run the rubber spatula around the edge of the cake to loosen it from the skillet.
• Invert a large round heat-proof plate over skillet and invert potato cake onto plate.
• Cut into wedges and serve.

CONFIT OF DUCK WITH HERBED POTATO CAKES

Steps:

• Mix the peppercorns, bay, shredded thyme, garlic and salt, then scatter a third of the salt mix over the base of a ceramic dish. Add the duck legs, skin-side up, in a single layer, and scatter over the remaining salt mix (Step 1, above). Cover with cling film and chill for at least 24 hrs.
• Heat oven to 140C/120C fan/gas 1. Brush off any undissolved salt mix from the duck (Step 2). Tip the duck or goose fat into a large ovenproof pan and melt completely over a low heat until clear and just starting to bubble. Turn off the heat and slip in the duck legs (Step 3) - they need to be completely submerged, so top up with oil if required.
• Put in the oven and cook for 2 hrs or until a skewer inserted in the duck meat goes in really easily (Step 4). Leave the duck legs to cool in the fat. When cool enough to handle, lift them back into the cleaned dish they were salted in. Pour the fat back over the duck legs (Step 5), trying to avoid the duck juices at the bottom of the pan. Cover with cling film and chill for 12 hrs or up to 2 weeks.
• Heat oven to 200C/180C fan/gas 6. To make the potato cakes, boil the potatoes whole until just tender. When cool enough to handle, peel and coarsely grate. Mix the potatoes with 1 tbsp of the duck fat, the parsley and garlic, then season. Divide the mix into 4 and flatten into patties.
• Pull the duck legs out of the fat (Step 6) and place, skin-side up, in a shallow ovenproof dish. Roast for 20 mins or until crisp all over. While the duck is cooking, heat a bit more of the duck fat in a frying pan and cook the potato cakes for 5 mins on each side until golden. Sit the duck on top of the potato cakes and serve with a few salad leaves around the plate.

HERBED PARTY POTATO WEDGES

Steps:

• Preheat oven to 425° Combine first six ingredients; toss to coat. Transfer potato wedges to baking sheets or a cooking stone. Bake 40-45 minutes or until browned on bottom, turning once. Meanwhile, to make sauce, mix sour cream, Parmesan cheese and garlic in a small bowl; refrigerate until serving.

HERBED OVEN POTATOES

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add potatoes, a few at a time; seal bag and toss to coat. Place in a single layer in a greased 15x10x1-in. baking pan. , Drizzle with remaining oil mixture. Bake, uncovered, at 450° for 50-55 minutes or until tender, stirring occasionally. Sprinkle with parsley.

HERBED NEW POTATOES

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

HERBED POTATO CAKE

Steps:

• Grate the potatoes into a bowl, peeling them first if you wish. Finely slice the green onions into rounds and add them to the potatoes. Break the eggs and beat them lightly, then add them with the flour, chopped herbs, and a good seasoning of salt and pepper.
• Warm a little olive oil in a 10-inch (24cm) nonstick frying pan. Add the potato mixture and spread it out so that it covers the bottom of the pan. Let it cook over medium heat for ten to fifteen minutes, until the underside is golden brown and the potato is tender. Meanwhile, preheat the broiler. Transfer the pan to the hot broiler and let brown. Cut into six wedges and serve.

ZA'ATAR & HERB POTATO LATKES

Steps:

• Using a food processor with a grating insert or a box grater, grate the washed, unpeeled potatoes and transfer to a large bowl of very cold water. Grate the onion into a bowl.
• Scoop the grated potatoes out of the water using your hands, shaking off the excess water, and put the potato and onion on a clean, dry tea towel or muslin cloth. Thoroughly wring out the excess liquid over the bowl of water, reserving the liquid. You want the mixture to be as dry as possible.
• Transfer the potato and onion mixture to a large, dry bowl and add the egg, matzo meal, 1 tsp salt, ½ tsp ground black pepper, the za'atar and most of the herbs. Carefully pour out the potato water from the bowl, keeping the white potato starch that will have sunk to the bottom. Add the starch to the grated potato mixture and stir thoroughly to combine.
• Pour about 1½cm depth of oil into a large frying pan, and set it over a medium heat. Allow it to get hot - a cube of bread should turn golden in a minute. Scoop heaped tablespoons of potato mixture from the bowl and press down firmly to release any more water. Flatten and carefully add to the pan, about 2cm apart. Do not overcrowd the pan or the temperature of the oil will drop.
• Flatten the latkes again with a fish slice and leave to cook until crisp and dark golden underneath - about 4-5 mins, then turn them over. Cook for a further 4-5 mins until both sides are golden brown, and the potato and onion are cooked through.
• Transfer the latkes to plates or baking sheets lined with kitchen paper and sprinkle with a little salt. If you are making a large batch, keep them warm in a low oven. Repeat until all the mixture is used up. You may need to top up the oil during the cooking process.
• To make the lemon tahini sauce, mix the tahini, yogurt and lemon juice in a small bowl. As you stir, it will thicken up and become gluey. Gradually add cold water, a teaspoon at a time, stirring after each addition, until you have a pouring consistency. Season to taste and serve the latkes drizzled with the sauce.