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Leek Rosti

This Swiss potato dish is a perfect accompaniment to just about any meal and also works well as a snack on its own.

  • Yield: 4 servings


  • 2 large Idaho potatoes
  • Salt
  • Water
  • 2 tablespoons butter, or more as needed
  • 1 cup chopped leeks, white part only
  • Freshly ground white pepper


  • Place the potatoes in a saucepan, cover with water and season with salt. Bring to a boil over medium heat, then reduce the heat to medium-low and cook until the potatoes are tender. Remove from the water and cool completely. Peel and coarsely grate the potatoes. Melt the butter in a large nonstick skillet over medium heat. Add the leeks and season with salt and white pepper. Cook, stirring, for 2 minutes. Add the potatoes and mix well. Using the back of a wooden spoon, press the potato mixture firmly into the pan. Reduce the heat to low and cook until the potatoes are crispy and golden brown. Using a spatula, flip the potato cake and cook the other side. **Add more butter if needed. Remove from the pan and slice into individual servings.

Recipe Details