Crisp potato cake

Crisp potato cake

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(4 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 6
This side dish is one to bring to the table with pride - it looks as good as it tastes!

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal270
  • fat16g
  • saturates8g
  • carbs30g
  • sugars1g
  • fibre2g
  • protein4g
  • salt0.25g
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Ingredients

  • 1.3kg medium-sized roasting potato, such as King Edwards or Maris Pipers
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3oz butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp thyme leaves and 1 thyme sprig

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • pinch of nutmeg
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • sea salt, to serve

Method

  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.

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Comments (6)

Angelworker's picture
5

A delicious recipe which looked and tasted wonderful. A slightly healthier potato dish than gratin dauphinoise and excellent with Christmas ham.

clemstone's picture
5

We were sceptical but it came out of the pan lovely, looked great and tasted delicious! We served at a brunch but could see it being equally suitable with a roast. Will definitely do again, very easy, and we made it the night before and left in the fridge.

jenniferatkinson's picture

Disappointing. The thyme was quite over-powering and the potatoes around the outside were so crispy they were inedible.

buntymagic's picture
5

Really easy, went down a storm with my boys. Had to make it 2 nights running...

clairedavies's picture

Nice change to dauphinoise potatoes.

misha02's picture
5

Absolutely delicious! Came out really crispy & yummy.

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