INGREDIENTS
1 lb Row 7 Upstate Abundance Potatoes
2 stalks Row 7 Sweet Garleeks
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
Kosher salt
Black pepper
Equipment:
Mandoline or very sharp knife
8-10 inch stainless steel or nonstick pan
DIRECTIONS
Wash and dry potatoes. Pick out the biggest ones, around 1 lb or 3/4 of the bag. Slice the potatoes on a mandoline very thin. Clean and trim 2 stalks of Garleeks. Cut the stalks in half crosswise and then slice lengthwise. Rinse out any extra sand or dirt. Lightly salt and pepper the sliced Garleeks.
Sauté Garleeks: Set your 8 inch pan on medium low heat with about 2 tablespoons of extra virgin olive oil. Sauté the tender bottom halves, flat side down first, cooking and flipping for about 5 minutes until a little brown on the flat side. Remove and set aside. Sauté the darker green tops for about 5 minutes until tender and a little crisp on edges. Remove and set aside.
Assemble: Heat oven to 400. Keep your garleeky olive oil in the pan and add 3 tablespoons of unsalted butter. Melt the butter on low heat, scrape every last bit into a small bowl and set aside. With the heat off, add around half of the garleeky butter back into the pan with a pinch of salt and pepper. Starting from the center, work clockwise to arrange the potato slices in a tight, shingled concentric circle. Top with a teaspoon or two of garleeky butter, a little salt and a little pepper. Set the stove burner on low heat until the butter starts to lightly foam and sizzle. Repeat a second layer of potatoes from the center, working clockwise. After the second layer is buttered, salted and peppered, add one layer of garleeks. Then repeat two more layers of potatoes - buttering, salting and peppering each layer.
Cook: The assembly should take about 8-10 minutes and simmer on low heat the whole time. You should not see any color on the potato edges yet. Make a parchment paper cartouche to place over the potatoes, then cover with a small pan or bowl to weigh it down. Turn the heat up to medium and cook for about 5 more minutes, checking on the color every minute or so. Err on the side of low and slow - you don’t want to burn the butter! You will hear a satisfying sizzle and see golden edges forming. Turn off the heat when you see medium golden edges and the center potatoes look almost fully cooked. Pop into the 400 degree oven for about 5-8 minutes until the edges are a deep golden. Remove from the oven. Loosen the potato edges with an offset spatula or knife. Cover the pan with a plate and flip. Cut 4 slices and enjoy.
