Potato and Celery Root Rosti

A potato rosti, started on the stove and finished in the oven, stands in for high-maintenance fried latkes; celery root imparts a bright flavour. Serve wedges with sour cream.

4 lbs Yukon Gold potatoes, peeled
1 medium celery root (about 1 lb), trimmed and peeled
2 Tbsp. salt
pepper, freshly cracked
½ cup extra-virgin olive oil
sour cream, for serving

Shred potatoes and celery root on the large holes of a box grater. Working in batches, wrap in cheesecloth and squeeze out liquid. Toss with salt in a medium bowl. Season with pepper.

Preheat oven to 400°F (200°C).

Heat 3 Tbsp. oil in a 12” ovenproof nonstick skillet over medium-low heat. Spread shredded potato-celery root mixture evenly in skillet; press gently to flatten using a spatula. Cook for 10 minutes. Run spatula around edge to loosen; spoon 2 Tbsp. oil around edge. Cook until underside is golden and begins to crisp, 10 to 15 minutes more. Run spatula around edge to loosen; invert onto a plate.

Add remaining 3 Tbsp. oil to skillet. Return rosti to skillet, golden side up; press gently to flatten. Cook, shaking occasionally to loosen, until underside is golden and begins to crisp, about 20 minutes. Transfer skillet to oven.

Bake until cooked through, 10-15 minutes. Return to plate; cut into wedges. Serve with sour cream.

Makes 8 servings.