Golden Potato Cake
It’s not about the
potatoes—it’s what you do to the potatoes. In this recipe, precook them until
they’re tender, then dispatch clarified butter (which is less likely to burn),
heat, and time to help them become their best selves.
Ingredients
Serves 4
8 tablespoons unsalted butter
or 6 tablespoons ghee
2 pounds small russet
potatoes, peeled, very thinly sliced
Flaky sea salt
Freshly ground white or black
pepper
Step 1
Preheat the oven to 400°F. 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.
Step 2
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 the 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 the same bowl. Let cool slightly.
Step 3
Arrange some potato slices in
an overlapping pattern in a single layer at the bottom of the 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 the skillet.
Step 4
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.
Step 5
Slide a rubber spatula
underneath the potato cake to loosen it, then invert it onto a platter. Season with more
salt.
Do Ahead
Step 6
Potato cake can be made 3
hours ahead. Leave in a skillet at room temperature. Reheat at 350°F for 10
minutes before serving.
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