Garlic-Flavored Potato Cake

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Garlic-Flavored Potato Cake

 

2 1/2 pounds potatoes, peeled or 4 garlic cloves, chopped

2 tablespoons finely chopped fresh parsley, heaping tablespoons

1 tablespoon finely chopped fresh oregano, heaping tablespoon

salt to taste

black pepper, freshly ground to taste

4 tablespoons butter or olive oil

 

Preheat oven to 450 degrees.

With a sharp knife, food processor, or mandoline, cut the potatoes into

julienne strips, similar in size to a long grate. Toss with the garlic,

parsley, oregano, salt, and pepper. Heat the butter until sizzling in a heavy

non-stick 9- or 10-inch pan with a heatproof handle. (Most handles will take

heat up to 300 degrees. If you are concerned your pan handle won't go into the

oven, cover it with aluminum foil.) Add the potatoes. Cover with buttered

aluminum foil. Press down with the bottom of another pan or a heavy weight. Cook

over medium heat until the bottom is brown, about 10 minutes. Then bake 20 to 25

minutes, until potatoes are tender and bottom is crisp. Place a heat-proof

serving dish over the pan and flip the cake out onto the plate.

Serves 6.

 

 

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