CRISPY POTATO CAKE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Clarify the butter: Melt the butter in a small saucepan and bring it to a gentle simmer.
- Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids. These are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
- Prepare the potatoes: Using a mandoline slicer or a sharp knife, cut the potatoes into thin 1/8-inch-thick slices. Transfer them to a bowl, sprinkle with a pinch of salt and black pepper, cover with all but 2 tablespoons of the melted butter and toss to coat.
- Pour the remaining 2 tablespoons butter in the bottom of an 8-inch nonstick skillet and swirl it around to coat the bottom and sides. Add the thyme and a pinch of salt. It will start to crackle a little. Cook until it is no longer crackling, about 5 minutes, then remove the thyme from the butter and let cool slightly, about 1 minute. Strip half of the thyme leaves from the stems into the bowl with the potatoes.
- Preheat the oven to 350 degrees F.
- Assemble: Remember that the bottom layer will be the top when you unmold this cake so it should be done with extra care. Beginning in the center of the skillet, layer the potatoes in an overlapping circle following the edge of the skillet. Continue with the remaining potatoes, switching the direction and adding some salt and add a few spoonfuls of the potato liquid in between each layer. Gently press down on the potatoes as you're layering to make sure they stick together and form a cake. Pour any remaining potato liquid on top.
- Cook: Place the skillet on high heat and cook until the water starts to release itself from the potatoes and you can see the edges browning, 10 to 12 minutes. Place the skillet on a baking sheet, transfer the baking sheet to the oven and cook, undisturbed, for 15 minutes.
- Remove the baking sheet from the oven and carefully pour off any excess butter from the skillet into a bowl; save. Carefully line the hot baking sheet with parchment paper, then flip the skillet onto the sheet in one deft motion. Lift off the skillet and pour the reserved butter over the cake. Return the baking sheet to the oven to cook until the top of the cake is golden brown and crispy and the potatoes feel completely tender in the center when pierced with the tip of a knife, about 15 minutes.
- Serve: Carefully transfer the cake to a cutting board, season with salt and cut into wedges like a pie. Serve with roe or creme fraiche if desired.
CRISPY POTATO CAKE
When grated and fried into a potato cake, super cheap potatoes take on an impressive and fancy look that every budget-minded cook can appreciate. A crispy, browned potato cake (often called a roesti potato cake) makes an excellent side dish to meat loaf or any saucy dish, and I especially love it paired with fried or poached eggs and a little salsa. Eggs and potatoes for dinner costs so little to make and tastes so comforting and indulgent at the end of a busy day.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
- Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
- Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.
CRACKLING POTATO CAKE
Transform the humble potato cake into something dinner party perfect with layered potato and crispy pork skin for extra crunch - a good budget choice
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 1h50m
Number Of Ingredients 3
Steps:
- Heat oven to 220C/200C fan/gas 8. Cut a circle of baking parchment to fit the base of a 20-23cm ovenproof frying pan. Using a mandolin or sharp knife, slice the potatoes as thinly as possible. Pour a little of the butter over the parchment on the base and neatly overlap slices of the potato on the first layer. Then pile on one-third of the remaining potatoes, season, drizzle with a little butter and repeat until all the potatoes are used.
- Put the pork skin, skin-side up, on top of the potatoes and roast everything for 1 hr 30 mins until the crackling is crispy and the potatoes are really crisp and golden. Set the crackling aside, turn the potatoes out onto a tray or board and serve the crackling on top.
Nutrition Facts : Calories 429 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
- Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)
A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. This will ensure full crispiness.
Provided by Harold Mcgee
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
- Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
- Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
- Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.
CRACKLE CAKES
Gorgeous little cakes, good for all the family and a tastier version of the normal rice crispie cake but just as simple!
Provided by sammy25
Time 30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Melt Marj/Butter in a pan.
- Stir in Powered milk and cocoa.
- Add rice crispies and stir well until all is covered.
- Pour in a Baking Tray and put in fridge for 30 minutes or until set.
- Serve
ROASTED BABY POTATOES WITH CRACKLINGS AND CHIVES
If you plan to make this dish, ask your butcher for a skin-on shoulder, and remove the skin after braising. Roasted with the fat and tossed with crisped skin, the potatoes turn creamy inside and crunchy outside. Adding greens elevates this side dish to entree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Toss together halved baby potatoes and room-temperature reserved skimmed pork fat. Season with coarse salt and freshly ground pepper.
- Transfer to a rimmed baking sheet. Cut reserved skin into 1-inch pieces, and toss with room-temperature reserved skimmed pork fat and heated reserved shredded pork.
- Transfer to a separate baking sheet. Roast until potatoes are tender and golden and skin pieces start to crisp, 25 to 30 minutes.
- Meanwhile, heat extra-virgin olive oil in a skillet over medium heat. Add collard greens and water. Season with salt and pepper. Cook until wilted, about 7 minutes.
- Transfer greens to a platter, and top with potatoes and cracklings. Drizzle with heated reserved jus, and garnish with chives.
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