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Ingredientes
- 2 1/2 lb Potatoes peeled
- 3 x or possibly 4 Garlic cloves minced
- 2 Tbsp. Finely minced fresh parsley heaping Tbsp.
- 1 Tbsp. Finely minced fresh oregano heaping Tbsp. Salt to taste Black pepper, freshly grnd to taste
- 4 Tbsp. Butter or possibly extra virgin olive oil or possibly 5 Tbsp.
Direcciones
- Preheat oven to 450 degrees.
- With a sharp knife, food processor, or possibly 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 till sizzling in a heavy non-stick 9- or possibly 10-inch pan with a heatproof handle. (Most handles will take heat up to 300 degrees. If you are concerned your pan handle will not go into the oven, cover it with aluminum foil.) Add in the potatoes. Cover with buttered aluminum foil. Press down with the bottom of another pan or possibly a heavy weight. Cook over medium heat till the bottom is brown, about 10 min. Then bake 20 to 25 min, till potatoes are tender and bottom is crisp. Place a heat-proof serving dish over the pan and flip the cake out onto the plate.
- This recipe serves 6.
- Comments: Crispy and brown on the outside, tender and white inside, this potato cake is an impressive dish for very little effort. It is best served right away, but may be made ahead and reheated in the oven. For a different flavor, try rendered goose or possibly duck fat in place of the butter or possibly oil.
- NOTES : Joe's note: I would be very cautious about wrapping a pan handle in aluminum foil and putting it in a warm oven. This doesn't sound like a very good idea to me.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 6 servings | |
| Calories 181 | |
| Calories from Fat 69 | 38% |
| Total Fat 7.87g | 10% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 64mg | 3% |
| Potassium 620mg | 18% |
| Total Carbs 25.67g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.16g | 1% |
| Protein 3.13g | 5% |
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