Swiss-Style Straw Mat Potatoes
To put it simply, this is one giant shredded potato pancake, or latke, fried in a skillet in clarified butter and served in wedges.
2 pounds baking potatoes
Freshly ground black pepper
1/2 cup butter, clarified
Minced fresh parsley for garnish (optional)
Sour Cream for accompaniment
- Peel potatoes and shred them about 1/8-inch thick. Do not rinse; just pat natural moisture dry with paper toweling. Season to taste with salt and pepper.
- Melt 4 tablespoons of the butter in a non-stick skillet over medium heat. Add potatoes and cook until the bottom is golden brown and crusty, about 5 minutes; shake the pan occasionally to prevent the potatoes from sticking. Reduce heat and cook about 5 minutes longer to cook the interior partially.
- Cover the skillet with a flat plate, invert pan and turn the potatoes onto the plate. Increase the heat again and melt the remaining 4 tablespoons of butter. Slip the potato cake back into the skillet. Cook, shaking the pan frequently, until the bottom is crusty, about 5 minutes. Then reduce the heat and cook until the interior is tender, about 5 minutes longer.
- Slide the cake onto the serving plate, garnish with parsley and serve immediately in wedges with a dollop of sour cream for accompanment, if desired.
Makes 4 servings.