CRISPY POTATO CAKE WITH GARLIC AND PARSLEY
Steps:
- Preheat oven to 350F. Generously butter cake pan. Heat 2 tbls butter in a large skillet over medium heat. Add garlic and cook, stirring, until golden brown, about 4 minutes; transfer to a paper towel-lined plate. Add remaining 2 tbls butter to skillet. Once butter is melted, add potatoes; season with salt and pepper and cook, tossing occasionally, until beginning to soften, 6 - 8 minutes. Add duck fat and continue to cook potatoes, tossing occasionally, until tender and golden brown in spots, 15 - 20 minutes longer. Transfer potatoes to prepared cake pan, pressing down firmly and evenly ( I used plastic spatula) (this will help the potatoes hold together when you turn the potato cake out). Bake potatoes until crisp on top 12 - 15 minutes. Let cool 5 minutes, then invert potato cake onto a plate, season with salt and pepper, and top with parsley and reserved garlic. DO AHEAD: Potatoes can be sautéed and arranged in cake pan 6 hours ahead. Cover and chill; bake 10 - 15 minutes longer to warm through.
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