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    Potato babka

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    Potato babka

    This form of ‘babka’, made from compacted grated potatoes, is very similar to a rösti. The outside turns crispy and delicious while the inside stays soft. Its particularly liked because you don’t need to peel the potatoes.

    • Preparation time: 20 minutes, plus standing
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 30 minutes, plus standing

    Serves: 4

    Ingredients

    600g floury potatoes (such as king edwards), unpeeled and roughly grated
    2 tsp flaky sea salt
    1 egg
    1 tbsp crème fraîche
    2 tbsp vegetable oil (or any other mild-tasting oil)
    20g unsalted butter
    300g echalion shallots or 2 onions, sliced 

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Toss the grated potatoes with the salt and put in a colander over a bowl. Squeeze the potatoes with your hands to help get rid of their moisture. Leave them to stand for a couple of minutes then squeeze again and leave to stand for 5 minutes more. Save the liquid in the bowl. Mix the squeezed potato with the egg, crème fraîche and some freshly ground black pepper. Carefully pour away the brown potato liquid, leaving behind the sticky white potato starch. Mix this back into the potato to help bind the babka.

    2. Pour 1 tbsp oil into a 15-18cm cast-iron frying pan or pie dish and swirl, making sure the sides are oiled too, then put in the oven for 7 minutes or until sizzling hot. Scoop the potato into the hot oil, pressing it down to fill the pan. Cook in the oven for 50 minutes-1 hour, or until soft in the middle and brown on top.

    3. Meanwhile, heat the remaining 1 tbsp oil and the butter in a frying pan over a medium-low heat. Add the shallots or onions and cook, stirring often, for about 30 minutes until soft, sticky and golden. To serve, flip the potato cake out of the pan, bottom-side up and pile the caramelised onions on top.

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    This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue

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