Name: Crisp potato cake
Prep time: 20 min
Total time: 1 h 40 min
Yield: 6
Cuisine: British
Ingredients: 1.3kg medium-sized roasting potato such as King Edwards or Maris Pipers; 3 tbsp 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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Crisp potato cake

Crisp potato cake

Barney Desmazery

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 5 out of 5.6 ratingsRate

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This side dish is one to bring to the table with pride - it looks as good as it tastes!

Vegetarian

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Sirloin with herby mustard crust & shallot gravy

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Ingredients

Nutrition

Units:

MetricUS

1.3kg medium-sized roasting potato

such as King Edwards or Maris Pipers
3 tbsp 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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Nutrition: per serving

kcal270
fat16g
saturates8g
carbs30g
sugars1g
fibre2g
protein4g
salt0.25g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, December 2008

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A star rating of 5 out of 5.6 ratings

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