Author: Monica Maloney Heidler
Recipe type: Side Dish
Don’t be afraid to leave this in the oven. The potatoes will form a crisp crust, top & bottom that is to die for. This is the true beauty of cooking with cast iron pans. Not owning cast iron cookware is not a reason to try tis dish. Other pans will work, trust me.
- 2 Tablespoons Bacon Grease, Duck Fat, Butter or a mixture of them
- 1 Pound Yellow Potatoes, thinly sliced
- 3 Teaspoons Unsalted Butter
- 1 Garlic Clove, finely chopped
- 2 Teaspoons Parsley, finely chopped
- Salt and Pepper, as needed
- Preheat oven to 425.
- Melt the fat in a large saute pan. Add the potatoes, season with salt and pepper. Saute, stirring frequently until browned, about 20-25 minutes. Take care not to burn the potatoes!
- Grease a 10″ cast iron skillet with 1 teaspoon of the unsalted butter. Transfer the potatoes into the skillet forming a decorative ring on the bottom of the skillet then add the remaining potatoes. Press the potatoes down.
- Place the skillet in the oven for 30 minutes or until the cake is brown and crispy.
- Remove the skillet from the oven, set it on a burner turned to medium, then run the remaining 2 teaspoons of butter around the edges of the pan.
- Place a plate over the pan and invert the cake onto it.
- Sprinkle the garlic, Parsley and salt over the cake. Cut the cake into wedges and serve