Recipe by: Sarah Copeland, Edible Living
- 3 medium to large baking potatoes
- 2 tablespoons unsalted butter
- Extra virgin olive oil
- 1 to 2 sprigs rosemary (or 2 tablespoons rosemary sprigs)
- Fine sea salt
- Freshly ground black pepper
- 6 ounces shredded Roth Grand Cru® cheese, divided
- Creme fraiche, optional (for garnish)
- For the Gremolata:
- 1/3 cup fresh flat-leaf parsley, roughly chopped
- 2 cloves garlic, finely chopped
- Finely grated zest and juice of 1 lemon
- Preheat the oven to 400 degrees F.
- Peel and thinly slice the potatoes on the mandolin, or with a sharp knife. Stack the slices and cut into thin matchsticks.
- Heat the butter and 1 tablespoon olive oil in a large cast-iron or nonstick skillet over medium heat. Add the potatoes and rosemary, moving every so often, until parts are getting crispy and golden brown. Season with a pinch of each, salt and pepper.
- When about half the potatoes are browned, flip the potatoes and sprinkle on the cheese, moving around with a spatula to spread it out (it’s fine if some of the cheese settles into the pan, but you don’t want all of it at the bottom or sides of the pan, since it will brown quickly. Ideally, the cheese should be spread throughout the potatoes with a larger portion in the middle).
- At this point, the potatoes should have settled into a round, flat pancake. Transfer the skillet to the hot oven to bake until the top and bottom are crispy golden brown, and the center is soft but cooked through, about 30 minutes.
- Meanwhile, make the Gremolata: toss together the parsley, lemon, salt and pepper in a small bowl. Just before serving, add in the olive oil and sprinkle over the top of the potato pancake.