Not so schmaltz potatoes

 Not so schmaltz potatoes


1 large leek, sliced into 1/4 inch slices, washed well (only the light green and white part used)
8 oz. sliced mushrooms

1 tsp. kosher salt
half (1/2) cup water
1 tsp. potato starch
2 tsp. chopped garlic
2 tsp. chopped, fresh, rosemary 
4-5 medium potatoes, washed and cut into 1/4 inch rounds
additional 1/2 tsp. salt and 1/8 tsp. pepper


Preheat oven to 400°f (200°c)

Place a good, nonstick pan on medium heat, and let heat up for 1 minute. 
Add sliced leeks and mushrooms (layer)
Add kosher salt on top of mushrooms

Add 2 tablespoons of water, and walk away.  Let the veggies begin to cook and wilt down.  The first 1/2 hour of cooking, will yield a lot of liquid.  Just let it cook and soften.

After 30 minutes, stir your veggies.  From this point on, you will be stirring more frequently, so it is a good time to prep the other ingredients, so they are all ready to go.

As the veggies cook, and the liquid starts to evaporate, you will notice the bottom starting to stick and brown bits forming.  This is good, keep stirring and going.

When no more liquid is left, and your veggies have started to brown nice, remove most of them from the pan, and set aside.

 Mix potato starch into water, and add to the pan.  Keep on the heat, and with a rubber spatula or wooden spoon, scrape all the brown goodness off the bottom of the pan.  Allow to come to a boil, and boil for 1 min.  It will slightly thicken.

 Remove from heat, and strain through a fine mesh strainer.  Set aside.

In a large bowl, add the sliced potatoes, rosemary, garlic, 1/2 tsp salt and 1/4 tsp pepper.  Add 1/4 c of the "gravy", and mix well with a spoon.

place potato slices onto a nonstick cooking sheet in one layer, and place into oven.  Set timer for 30 minutes.  Now, as my mother would say, "Mein Gott, was für ein Durcheinander hast du gemacht!" While the potatoes are cooking, you have time to make the kitchen clean and pretty. After 30 minutes, take out of oven and turn. Before you turn, baste each piece with the leftover "gravy", then after turning, baste the other side.
Place back in the oven for another 30 minutes, or until golden brown and cooked.

After removing from oven, check one for seasoning, and adjust as needed.  
Serve right away, and top with the leftover, browned leeks and mushrooms.
(note, if they are not crispy enough for you, place into a small pan, and the last 30 minutes, place into the oven with the potatoes, and crisp up more)  Garnish with a sprig of rosemary.
I hope you enjoy this recipe.  It is time consuming, but worth the effort. 


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