These potatoes are cooked in a large skillet before being finished in the oven. The result is a crisp potato crust and a creamy, garlicky inside. I like to cut the cake into wedges and serve.
By Ian Knauer ‘The Farm’
Serves: 8
Ingredients
¾ stick unsalted butter, melted
2 ½ pounds baking potatoes
2 garlic cloves, finely chopped
¼ cup mixed finely chopped fresh herbs (thyme, rosemary, marjoram, oregano), plus more for sprinkling
Kosher salt and black pepper
Directions
Preheat oven to 425°
Brush a 10-inch cast-iron or ovenproof nonstick skillet with some of the melted butter. Peel the potatoes, then thinly slice them, using an adjustable slicer or a very sharp knife.
Layer one third of the potatoes in the skillet, overlapping the slices, and drizzle them with some of the butter.
Sprinkle the potato layer with one third each of the garlic and herbs and sprinkle with ½ teaspoon each salt and pepper.
Layer half of the remaining potatoes over the first layer, then drizzle them with half of the remaining butter. Sprinkle with half of the remaining garlic and herbs and ½ teaspoon each salt and pepper.
Layer the remaining potatoes on top and drizzle the remaining butter over the potatoes. Sprinkle with the remaining garlic and herbs and ½ teaspoon each salt and pepper.
Cook the potato cake over medium heat until the bottom is pale golden, about 6 minutes. Cover the skillet and transfer to the oven.
Bake until the potato cake is very soft, about 30 minutes. Let the cake cool for 10 minutes in the pan, then carefully invert it onto a serving platter or a cutting board.
Serve sliced into wedges, sprinkled with more herbs.