Crisp potato cake

Recipe uploaded by

Barney Desmazery

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Recipe by Barney Desmazery

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1. Heat oven to 220C/fan 200C/gas 7. Peel the potatoes and place them in a pan of cold, salted water. Bring to the boil, simmer for 3 mins and drain. When cool enough to handle, slice a few very neatly. Coat the bottom of a round, ovenproof, non-stick pan with butter, then place a sprig of thyme in the middle. Cover with a slice of potato in the middle, then arrange the rest of the slices over the base of the pan, overlapping the slices in concentric circles. Slice the rest of the potatoes and tip into a bowl, then pour over the rest of the butter, the nutmeg and the thyme leaves and season with salt and pepper. Toss everything together, then tip the seasoned potatoes over the arranged slices and press down gently to flatten. The potato cake can be prepared up to a day ahead and kept covered in the fridge.
2. Cook the cake in the oven below the beef. Every now and then, remove it, press it down with a fish slice and drizzle the surface with a little olive oil. Cook for 1hr-1hr 15mins, until the sides look brown and crispy. Carefully invert the cake onto a serving dish or board, scatter with sea salt and serve cut into wedges.

Per serving

270 kcalories, protein 4g, carbohydrate 30g, fat 16 g, saturated fat 8g, fibre 2g, salt 0.25 g

Latest comments and suggestions

• Misha

  30 November 2008

  Misha rated and commented on this recipe

  

  Absolutely delicious! Came out really crispy & yummy.

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• Barney

  16 December 2008

  Barney commented on this recipe

  Thanks Misha, Happy Christmas Bx

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• Recipes

  29 December 2008

  Recipes commented on this recipe

  Nice change to dauphinoise potatoes.

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Ingredients

• 1.3kg medium-sized roasting potatoes , such as King Edwards or Maris Pipers
• 3 oz butter , melted
• 1 tbsp thyme leaves and 1 thyme sprig
• pinch of nutmeg
• 2 tbsp olive oil
• sea salt , to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 1 hr min

Vegetarian

Ingredients

• 1.3kg medium-sized roasting potatoes , such as King Edwards or Maris Pipers
• 3 oz butter , melted
• 1 tbsp thyme leaves and 1 thyme sprig
• pinch of nutmeg
• 2 tbsp olive oil
• sea salt , to serve

Per serving

270 kcalories, protein 4g, carbohydrate 30g, fat 16 g, saturated fat 8g, fibre 2g, salt 0.25 g

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