Bare Cupboard Potatoes

1. 1

   Preheat the oven to 425 degrees F or 220 degrees C.

2. 2

   Scrub or peel the potatoes.

3. 3

   Use a mandoline or the cucumber slicer on a cheese grater to slice the potatoes about 1/4 cm thick.

4. 4

   Do not rinse.

5. 5

   Use one third of the butter to grease a round cake tin on the bottom and the sides.

6. 6

   Layer the potatoes in the dish, seasoning with salt and pepper and bits of butter as you go.

7. 7

   Make sure to save some butter for the top.

8. 8

   Cook for 30 minutes, then lower the heat to 400 degrees F or 200 degrees C and cook for another 15-30 minutes.

9. 9

   When the top slices are crisp and golden brown test to see if the middle feels tender when pierced with a knife.

10. 10

    When the potatoes are cooked, run a knife around the inside of the pan to ensure the potatoes aren't stuck anywhere.

11. 11

    Place a plate over the cake tin and quickly invert.

12. 12

    To make a garnish, finely chop the garlic and parsley.

13. 13

    Mix together, sprinkle over the hot potato cake and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.