CRISPY POTATO CAKE WITH GARLIC AND PARSLEY

CRISPY POTATO CAKE WITH GARLIC AND PARSLEY image

Yield 8

Number Of Ingredients 6

4 tbls unsalted butter, divided, plus more for pan
6 garlic cloves, thinly sliced
3 lbs small yukon gold potatoes, peeled, sliced 1/4" thick
6 tbls duck fat or unsalted butter
1/2 cup fresh flat-leaf parsley leaves
Special Equipment: 8" diameter cake pan

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.