Anita Lo: The chef and owner of Michel-star rated Annisa in Greenwich Village is also the author of “Cooking Without Borders.” She has been featured on CNN, “Top Chef: Masters” and “Iron Chef America.”
Anita Lo's raclette-stuffed rösti potatoes
2 tablespoons butter
2 leek whites, cleaned and thinly sliced, about 1 1/2 cups
1/2 teaspoon chopped fresh chives
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme leaves
1/4 teaspoon chopped fresh tarragon leaves
1/4 teaspoon salt
A few grinds of black pepper
4 large Idaho potatoes, peeled
Salt and black pepper, to taste
1/4 cup neutral-flavored vegetable oil
5 ounces raclette cheese, grated
1 To make the leeks: Heat large saute pan over high heat. Add the butter and swirl. Lower the heat to medium, add the leeks, and stir. Cook until very soft and wilted but not browned. Add the herbs and season with the salt and pepper. Remove to a bowl.
2 To make the potatoes: Working quickly to prevent oxidation, grate the potatoes on the large holes of the box grater or in a food processor, season with salt and pepper, and toss in a large bowl to combine. Immediately put the potatoes in a clean kitchen towel and squeeze, twisting to extract as much liquid as possible.
4 Heat a 10-inch nonstick saute pan over high heat. Add the oil and when hot, add half of the potatoes. Press with a spatula to form a cake the size of the bottom of the pan. Add the leek mixture and spread almost to the edges. Do the same with the raclette; then add the remaining potatoes to cover. Press with a spatula to form and enclosed potato cake stuffed with the leeks and cheese. When the bottom is browned to a crisp, flip. Add more oil as necessary and cook the other side until golden and crisp.
5 Remove to a cutting board and cut into wedges.
Nutrition information per serving: 483 calories, 55% calories from fat, 30 g fat, 11 g saturated fat, 48 mg cholesterol, 42 g carbohydrates, 13 g protein, 227 mg sodium, 4 g fiberCopyright © 2014, Los Angeles Times