Golden Potato Cake

Woohoo! Here we go. Time to kick off my annual St. Patrick’s Day blog-a-thon. I will be posting one Irish-y recipe a day all the way up to March 17th – the big day! Now I think managing to publish one recipe daily for seven days is a pretty impressive feat. But, a few years ago I was completely mad and used to start on March 1st and do a new recipe each day until March 17th. That is why you can find over 100 delicious St. Patrick’s Day recipes on my blog. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest additions this year. I’m going to kick this whole thing off with this fantastic recipe for Golden Potato Cake.

Although the potato is not native to Ireland, Sir Walter Raleigh introduced it there in 1585, when one thinks of Irish cuisine, the good old spud comes quickly to mind. The potato is very nutritious, calorie dense and chock full of minerals and vitamins. It grew very well in Ireland, until it didn’t that is. The Great Famine occurred when the potato crop failed several years in a row starting in 1845. The result was that over 1 million people in Ireland starved to death. Just before the blight took hold, the average adult male in Ireland ate 13 pounds of potatoes a day! Thirteen pounds is around 65 potatoes. That is a whole lot of potatoes. Keep in mind, they didn’t just sit down to a plate of 65 boiled potatoes. They were eating potatoes in some form, ie. in soups, bread, etc., for breakfast, lunch and dinner. I do love spuds, but wow!

But back to this Golden Potato Cake. You won’t find a lot of special ingredients here – just potatoes, butter, salt and pepper. It is the preparation and presentation that makes it memorable. The potatoes are sliced thinly and layered in a cast iron pan with lashings of butter, salt and pepper. The result when you turn it out of the pan is a beautiful golden brown cake. Crispy on the outside with a soft buttery tender middle. Simple & delicious. Perfect as a side to any main you might be cooking up. So there you have it! One recipe down – six more delicious Irish inspired recipes to go in this count down to St. Patrick’s Day. Remember to check back every day until the 17th for the latest!

Golden Potato Cake

  • Servings: 4
  • Difficulty: easy
  • Print

recipe from: Bon Appétit

Ingredients:

  • 8 Tablespoons unsalted butter or 6 Tablespoon ghee
  • 2 pounds small russet potatoes, peeled, very thinly sliced
  • Flaky sea Salt
  • Freshly ground black pepper

Directions:

Preheat oven to 400°. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids.

Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don’t have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly.

Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.

Cook potatoes over low heat until barely tender, 10–15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that’s a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25–30 minutes. Let cool slightly.

Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt

Do Ahead: Potato cake can be made 3 hours ahead. Leave in skillet at room temperature. Reheat at 350° for 10 minutes before serving.

Enjoy!

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