Pommes Chef Anne (Potato Cake)
Filed under
Vegetables
Recipe courtesy Anne Burrell.
Special equipment: mandoline and an 8-inch nonstick saute pan.
Ingredients
- 3 Russet potatoes, scrubbed clean
- Olive oil, extra-virgin
- 3/4 cup Parmesan, Parmigiano, grated
- Kosher salt
Directions
- Preheat the oven to 425 degrees F.
- Working one potato at a time, slice very thin on the mandoline, quickly so they don't discolor. Don't put them in water - it washes off the starch.
- Coat the pan with olive oil and arrange the slices in concentric circles from the center; the first layer ends up on top, so make it pretty. Brush each layer with oil, sprinkle every 2nd or 3rd layer with Parmigiano and salt, and press each layer compact. Repeat with the other potatoes.
- Cook over medium heat until the oil sizzles and the bottom browns, then bake 20 to 25 minutes.
- Put a tight lid on the pan and drain off the excess oil - this is extremely important, or it will run out on your wrist and burn you. Flip the cake onto the lid and slide it back into the pan browned side up.
- Bake another 10 to 15 minutes, until fork tender. Cut into wedges.