-
1
Put oven rack in middle position and preheat oven to 400u00b0F.
-
2
Melt fat and butter in cast-iron skillet over low heat. Remove from heat and pour into a large bowl. Do not wipe skillet.
-
3
Mix salt and pepper in a small bowl. Peel potatoes and, working over bowl of fat, cut crosswise into 1/16-inch-thick slices, letting them fall into fat, then toss to coat. Arrange one third of potatoes in 1 layer in skillet in overlapping concentric circles. Sprinkle with one third of salt mixture, then make 2 more layers of potatoes in same manner, seasoning each layer with one third of salt mixture. If there is any fat remaining in bowl, scrape onto potatoes.
-
4
Cook potatoes over moderate heat 15 minutes. Press down on potatoes with a wide metal spatula, then cover surface with parchment paper and cover skillet with foil.
-
5
Bake until outside edge is golden brown and potatoes in center are tender when pierced with a fork, about 25 minutes. Let stand, covered, at room temperature 5 minutes, then carefully loosen edge with a heatproof flexible spatula. Invert a plate with a rim over skillet. Using pot holders and holding plate and skillet together firmly, invert skillet. Remove skillet and sprinkle potato cake with parsley and garlic.
-
6
*Available at some specialty foods shops and D'Artagnan (800-327-8246).
-
7
**Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).
