Herbed Rösti Potato Cake

Ingredients

• 8 servings pepper black freshly ground
• 1 tablespoon thyme sprigs fresh chopped
• 1 tablespoon olive oil 
• 8 servings salt 
• 5 tablespoons butter unsalted melted
• 3 pounds yukon gold potatoes ( 7)

Equipment

• bowl
• frying pan
• oven
• pot
• aluminum foil
• broiler
• wax paper
• spatula
• slotted spoon
• colander
• oven mitt

Directions

1. Cover potatoes generously with well-salted cold water in a large pot and bring to a boil. Reduce heat and simmer potatoes, partially covered, until they are just barely tender, 20 to 25 minutes.
2. Transfer potatoes to a colander using a slotted spoon, rinse under cold water to stop the cooking, and dry.
3. Chill potatoes on a plate, uncovered, at least 8 hours.
4. Peel potatoes and coarsely grate into a large bowl.
5. Add thyme, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then drizzle with 2 tablespoons butter and toss mixture well.
6. Heat oven to 375°F with rack in middle.
7. 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.
8. Reduce heat to medium and cook potato cake, covered with a lid, until edges begin to turn golden, about 5 minutes.
9. Remove lid, then bake potato cake, uncovered, 10 minutes.
10. Brush top of potato cake with remaining 2 tablespoons butter.
11. Turn on broiler and broil potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes.
12. Remove skillet from oven carefully (wear oven mitts!). Run the rubber spatula around the edge of the cake to loosen it from the skillet.
13. Invert a large round heat-proof plate over skillet and invert potato cake onto plate.
14. Cut into wedges and serve.
15. •Potato cake can be made 1 day ahead. Cool, then wrap—still on the plate—in wax paper followed by foil, and chill. To reheat potato cake, remove foil and paper and bake in a 350°F oven until heated through, about 20 minutes.