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November 10, 2014 / Chris Blum

Potato Cake

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This one is from Patricia Wells’ Bistro Cookbook. It is amazing, but a LOT of work. I have a huge non-stick skillet and had to do 3 batches of potatoes. Thee recipe is amazing, so it’s worth the work.

Ingredients:
2 lb potatoes, sliced thin
4 TBSP butter
Salt and pepper
3 cloves of garlic, minced
4 TBSP parsley, chopped

Preheat oven to 400.

In a large skillet melt the butter over medium high heat. Add a layer of potatoes, sprinkle with salt and cook them until crispy, flip over and repeat. Using tongs transfer them to a cast iron skillet. You want to make layers of potatoes, so do one layer then top with the next. Repeat until all the potatoes are cooked. Press down on the cake and place in the oven.

Bake for 20-25 minutes until nicely browned. Place little bits of butter on the sides on the pan allowing to melt, turn on stove if needed. Then carefully flip onto a plate. Top with garlic and parsley.

Serves 6-8.

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