Monday, March 5, 2012

{recipe} crispy potato and garlic cake.

happy monday! i hope you enjoyed your weekend. despite less than great weather ours was fantastic.

we went to happy hour on friday with two of our great friends and after some drinking and snacking i suggested we all walk around the corner to ben and jerry's. really not necessary after eating and drink but it was calling my name. and of course my theory was if i was going to have ice cream i had to go all out.

i went with my two favorites, phish food and cookie dough.

buckley needed this cow, but matt said no. sorry buck! like i said the weather was miserable, so i was rocking a rain jacket and hunters.

on to a new fabulous recipe.

i have been on a huge sweet potato kick lately, i could literally eat them daily, matt not so much, he is over them. so last night i knew i needed to change things up a bit and opted for this crispy potato and garlic cake recipe . it was really tasty, simple and needs basic ingredients so it is perfect for a weeknight meal. enjoy!

Crispy Potato and Garlic Cake.

Serves: 4


2 large baking potatoes (each about 2/3 pound), peeled
1/4 cup unsalted butter
1/4 cup extra virgin olive oil
3 cloves peeled garlic, 2 crushed, 1 very finely minced
Coarse salt
1 tablespoon finely chopped fresh parsley
Cooking spray


1. Preheat the broiler.

2. Boil the potatoes for 20 minutes and let them cool before slicing them into 1/8-inch-thick slices. 
3. Heat a 1 tablespoon butter and olive oil in a large nonstick frying pan over medium heat. Add 1 of the crushed garlic cloves and as many potato slices as can fit in one layer. Cook for about 3 minutes a side, or until lightly browned. 
4. Remove potato slices and place on a paper-towel-lined plate and repeat with the remaining butter and potatoes, switching out the garlic cloves when they get too brown.

5. Coat a small (6-8-inch) cast-iron skillet with Pam or similar cooking spray. Line the bottom with a single layer of potato slices, sprinkle with salt, and add another layer. 
6. Repeat this process, pressing each layer down hard with the back of a wooden spoon and lightly salting as you go until you've layered all your potatoes. Pressing them down is what will keep the cake together, so don't be too gentle
7. Stick the cake under the broiler until really browned and crispy, about 5 minutes. Invert it onto a plate and scatter with the 1 clove of finely minced garlic, parsley, and bit more salt if you like. Cut into wedges and serve.

*recipe adapted from milk & mode


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