Julie Andrieu’s Potato Röstis with Ham: The Delightful Appetizer That Will Wow Your Guests!

Heat up your griddle to a sizzling 200°C (that’s about 392°F for my American friends).

While it’s heating, dive into grating your potatoes and finely chopping the shallot. Mix them in a bowl, sprinkle some salt and pepper for a kick, and bind it all together with two egg yolks.

Now, take those leeks, slice them in half. Drizzle them generously with your olive oil and let them sunbathe on that hot griddle.

Those potatoes you’ve prepped? Shape them into small patties and pop them onto the griddle too!

Once your leeks start to tan, giving off that Caribbean vibe, sprinkle some more olive oil on them.

Ready for the magic touch? Add a dollop of butter on each patty and flip them over to brown on the other side.

Feeling the anticipation? Turn to the next page to finish this culinary masterpiece!