Pan-Fried Potato Cake

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   ["Peel and julienne potatoes into 3""x1/8"" strips.", "Heat oil in a 10-12"" sautee pan over high heat until oil begins to smoke.", "Add potatoes to pan all at once and press down with back of spatula; quickly jerk pan back and forth for 1 minute to prevent sticking.", "Lower heat to medium, wait 1 minute, then put butter around sides of pan.", "Season with salt and pepper and continue to cook 10 minutes, pressing down every few minutes with spatula.", "Flip pancake: Hold cake back with spatula and drain butter into a small bowl. Tilt pan away from you and jerk it up and toward you rapidly.", "***If you are not comfortable flipping it that way, invert it onto a plate and slide it carefully back into the pan***.", "Pour reserved butter back into pan, add more salt and pepper if desired and cook 10 minutes more.", "Drain excess butter, cut in wedges and serve."]

* Per serving · 4 servings · Values may vary.

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