Nynaeve's Rosemary Potato Cakes
From Tar Valon Library
Author: Arisaema Draconis
- 4 large Idaho potatoes (about 4 pounds), peeled
- 2 small yellow onions, peeled
- 3 tbsp finely chopped rosemary leaves
- 1? tsp salt
- ? tsp freshly ground black pepper
- ? cup melted unsalted butter, divided
- 4 tbsp olive oil
1. Working over a colander set into a bowl, grate the potatoes on the large holes of a box grater (or grate on a coarse disk in a food processor). Sprinkle grated potato with salt and toss well. Let stand a few minutes to draw out the moisture. Working in small batches, squeeze the potato dry in a clean kitchen towel. Put squeezed potatoes in a clean mixing bowl. Grate the onions on the large holes of the grater. Add onion ?puree? to the potatoes, along with ? cup of the melted butter, chopped rosemary, salt, and pepper.
2. Heat 2 tablesthingys each of butter and olive oil in a 10? cast iron skillet over medium heat until almost smoking. Form neat flat rounds of the potato mixture in the palm of your hand and place in the hot skillet. Frequently lift the edges of the cakes with a metal spatula to keep them from sticking. If the pan is too dry, add more olive oil.
3. Reduce the heat to moderately low, cover the skillet, and cook for 10 minutes--or until the bottom is crisp and golden brown. Uncover, being careful not to allow collected moisture to drip into the hot pan, carefully turn the cakes, add the remaining olive oil and butter to the skillet and continue cooking for another 10 minutes, or until the cakes are brown and crisp. May be kept warm on a baking sheet in a preheated 350 degree oven.