Herbed Rosti Potato Cake

1. 1

   Cover potatoes generously with well-salted cold water in a large pot and bring to a boil.

2. 2

   Reduce heat and simmer potatoes, partially covered, until they are just barely tender, 20 to 25 minutes.

3. 3

   Transfer potatoes to a colander using a slotted spoon, rinse under cold water to stop the cooking, and dry.

4. 4

   Chill potatoes on a plate, uncovered, at least 8 hours.

5. 5

   Peel potatoes and coarsely grate into a large bowl.

6. 6

   Add thyme, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then drizzle with 2 tablespoons butter and toss mixture well.

7. 7

   Heat oven to 375F with rack in middle.

8. 8

   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.

9. 9

   Reduce heat to medium and cook potato cake, covered with a lid, until edges begin to turn golden, about 5 minutes.

10. 10

    Remove lid, then bake potato cake, uncovered, 10 minutes.

11. 11

    Brush top of potato cake with remaining 2 tablespoons butter.

12. 12

    Turn on broiler and broil potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes.

13. 13

    Remove skillet from oven carefully (wear oven mitts!).

14. 14

    Run the rubber spatula around the edge of the cake to loosen it from the skillet.

15. 15

    Invert a large round heat-proof plate over skillet and invert potato cake onto plate.

16. 16

    Cut into wedges and serve.

* Per serving · 4 servings · Values may vary.