A Crisp Cake of Shredded Potato

Peel the potatoes (the skins are tough) and grate them finely.

I have done this by hand but it takes just seconds using a food processor fitted with a medium-fine grating blade.

You want the strands of potato to be roughly the same thickness as the wool for knitting a sweater.

Melt the goose fatI sometimes use butterin a wide, shallow pan and add the grated potato.

Grind over a little sea salt, then squash the garlic cloves flat and tuck them in among the strings of potato.

Cook over low to medium heat for fifteen to twenty minutes, until the underside is crisp and golden.

Loosen the edges with a spatula as they cook, pushing it farther under the cake until it is free enough to slide about.

Lay a heatproof plate on top of the pan, then, holding it firmly in place, turn the whole thing upside down (I find doing this with one positive movement and no dithering tends not to end in tears).

Now slide the potato cake back into the pan and cook the other side.

When it is truly golden, crumble over a pinch of sea salt flakes and serve, hot and crisp, from the pan.