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Ingredients
| russet potatoes: 750 g |
| salted butter: 75 g |
| salt |
| black pepper |
| garlic: 1 clove (optional) |
| parsley (fresh//optional) |
Bare Cupboard Potatoes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- Preheat the oven to 425 degrees F or 220 degrees C.
- Scrub or peel the potatoes.
- Use a mandoline or the cucumber slicer on a cheese grater to slice the potatoes about 1/4 cm thick.
- Do not rinse.
- Use one third of the butter to grease a round cake tin on the bottom and the sides.
- Layer the potatoes in the dish, seasoning with salt and pepper and bits of butter as you go.
- Make sure to save some butter for the top.
- Cook for 30 minutes, then lower the heat to 400 degrees F or 200 degrees C and cook for another 15-30 minutes.
- When the top slices are crisp and golden brown test to see if the middle feels tender when pierced with a knife.
- When the potatoes are cooked, run a knife around the inside of the pan to ensure the potatoes aren't stuck anywhere.
- Place a plate over the cake tin and quickly invert.
- To make a garnish, finely chop the garlic and parsley.
- Mix together, sprinkle over the hot potato cake and serve.