Crispy Potato Cake With Garlic And Parsley Recipes

Steps:

• Clarify the butter: Melt the butter in a small saucepan and bring it to a gentle simmer.
• Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids. These are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
• Prepare the potatoes: Using a mandoline slicer or a sharp knife, cut the potatoes into thin 1/8-inch-thick slices. Transfer them to a bowl, sprinkle with a pinch of salt and black pepper, cover with all but 2 tablespoons of the melted butter and toss to coat.
• Pour the remaining 2 tablespoons butter in the bottom of an 8-inch nonstick skillet and swirl it around to coat the bottom and sides. Add the thyme and a pinch of salt. It will start to crackle a little. Cook until it is no longer crackling, about 5 minutes, then remove the thyme from the butter and let cool slightly, about 1 minute. Strip half of the thyme leaves from the stems into the bowl with the potatoes.
• Preheat the oven to 350 degrees F.
• Assemble: Remember that the bottom layer will be the top when you unmold this cake so it should be done with extra care. Beginning in the center of the skillet, layer the potatoes in an overlapping circle following the edge of the skillet. Continue with the remaining potatoes, switching the direction and adding some salt and add a few spoonfuls of the potato liquid in between each layer. Gently press down on the potatoes as you're layering to make sure they stick together and form a cake. Pour any remaining potato liquid on top.
• Cook: Place the skillet on high heat and cook until the water starts to release itself from the potatoes and you can see the edges browning, 10 to 12 minutes. Place the skillet on a baking sheet, transfer the baking sheet to the oven and cook, undisturbed, for 15 minutes.
• Remove the baking sheet from the oven and carefully pour off any excess butter from the skillet into a bowl; save. Carefully line the hot baking sheet with parchment paper, then flip the skillet onto the sheet in one deft motion. Lift off the skillet and pour the reserved butter over the cake. Return the baking sheet to the oven to cook until the top of the cake is golden brown and crispy and the potatoes feel completely tender in the center when pierced with the tip of a knife, about 15 minutes.
• Serve: Carefully transfer the cake to a cutting board, season with salt and cut into wedges like a pie. Serve with roe or creme fraiche if desired.

Steps:

• Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
• Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
• Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.

Steps:

• Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
• Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
• Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
• Heat oven to 350 degrees. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
• Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.)
• Bake until heated through, 10 to 15 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
• Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

Steps:

• In a nonstick 10-inch saute pan, heat the vegetable oil and butter over medium heat. Press grated potato into pan. Season with salt and pepper. Let cook undisturbed until crisp on bottom, 8 to 10 minutes. Gently flip onto a plate and then slide other side into pan to cook. Salt and pepper second side. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve.

Steps:

• Place the potatoes, garlic, and the 1 teaspoon kosher salt in an 8-quart pan and fill with enough water to cover the potatoes. Bring the water to a gentle boil and cook until the potatoes are just tender. Drain the potatoes, return them to the pot, and stir over medium heat for 1 minute to dry the potatoes.
• Add 3 tablespoons of the cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
• Whisk together the egg, egg yolk, milk, and 1 tablespoon of the oil in a small bowl. Stir the mixture into the potatoes and season with salt and pepper. Spread the potatoes out on a large plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
• Preheat the oven to 350 degrees F.
• Form the chilled potato mixture into 16 cakes about 3/4 inch thick. Put the remaining 5 tablespoons cornmeal in a shallow dish and coat the potato cakes in the cornmeal.
• Heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add the potato cakes, in batches, and brown them on both sides.
• Transfer the potato cakes to a baking sheet and bake until heated through, 10 to 15 minutes.

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
• Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
• Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

Steps:

• Preheat oven to 350F. Generously butter cake pan. Heat 2 tbls butter in a large skillet over medium heat. Add garlic and cook, stirring, until golden brown, about 4 minutes; transfer to a paper towel-lined plate. Add remaining 2 tbls butter to skillet. Once butter is melted, add potatoes; season with salt and pepper and cook, tossing occasionally, until beginning to soften, 6 - 8 minutes. Add duck fat and continue to cook potatoes, tossing occasionally, until tender and golden brown in spots, 15 - 20 minutes longer. Transfer potatoes to prepared cake pan, pressing down firmly and evenly ( I used plastic spatula) (this will help the potatoes hold together when you turn the potato cake out). Bake potatoes until crisp on top 12 - 15 minutes. Let cool 5 minutes, then invert potato cake onto a plate, season with salt and pepper, and top with parsley and reserved garlic. DO AHEAD: Potatoes can be sautéed and arranged in cake pan 6 hours ahead. Cover and chill; bake 10 - 15 minutes longer to warm through.

Steps:

• In a large bowl, mix potatoes, baking mix, stuffing and eggs until blended. Refrigerate, covered, 30 minutes., Preheat oven to 400°. In a shallow bowl, mix onions and bread crumbs. Shape 1/4 cupfuls of the potato mixture into 3/4-in.-thick patties. Dip patties in crumb mixture, patting to help coating adhere., Transfer to two greased 15x10x1-in. baking pans. Bake 35-40 minutes or until golden brown, turning once. Let stand 5 minutes before serving.

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water.
• Bring to a boil over high heat and simmer for 1 minute, then drain and pat dry.
• In skillet, saute bacon over medium heat and cook until crispy.
• Remove bacon with a slotted spoon and set aside on paper towels.
• Add butter to bacon fat and increase heat to medium.
• Add potatoes to pan so that the cut sides get nice and brown.
• Cook, turning only as needed until the potatoes are golden brown, about 25 minutes.
• Stir in parsley, garlic and bacon and stir until lightly browned.
• Season with salt and pepper to taste.

Steps:

• Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
• Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
• Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
• Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.