Potato Cake
Gatto di Patate
Region: Italy
Category: Vegetables
Season: Any
Difficulty: Labor Intensive

This is a wonderful dish, but because of it’s complexity it is probably best you try making it first in a test run before you try to wow guests.  Many things can go wrong, so read carefully, take your time, and be aware of the steps you’re going through, the sequence of events, and the preparation required.  Be deliberate.  That being said, this is just so delicious you won’t believe it. 

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 1 hour

2 tablespoons vegetable oil

2 pounds baking potatoes, peeled

3 tablespoons extra-virgin olive oil

2 garlic cloves, finely chopped

2 tablespoons finely chopped fresh rosemary

Salt and freshly ground black pepper to taste

1. Prepare an All-Clad type 10-inch skillet for cooking by washing it and thoroughly drying.  Pour a small amount of vegetable oil in the skillet and heat over medium heat for 5 minutes.  Cool, wipe dry with paper towels, and repeat the process.  This is necessary to avoid the potatoes sticking.

2. Slice the potatoes into 1/16-inch slices, like potato chips, using a mandoline or the largest opening of a standing grater.  Arrange the slices of potato on paper towels, in layers if necessary, using more paper towels between the layers.  Damp dry all of the slices with the paper towels.  This step is important for having an appetizing finished dish.

3. In the skillet, heat the olive oil over high heat.  Arrange the potatoes in concentric rings in the skillet and let brown for 3 to 5 minutes.  Tilt the skillet and remove any fat with a spoon and save.  Place the flat lid of a smaller than 10-inch skillet on top of the potato cake and invert the skillet so the cake rests on the lid.  Return any fat to the skillet.  Slide the potato cake back into the skillet and cook 3 to 5 minutes.  Reduce the heat to medium-low and press the potatoes down with the flat lid of the smaller skillet.  Cover and cook 6 to 7 minutes, shaking the skillet to keep them from sticking.  Uncover, turn with the lid, as before, and press down again.  Cover and cook 6 to 7 minutes.  The potato cake should be golden and crispy.

4. Remove from the burner and leave to rest 1 minute without uncovering.  Remove the cover making sure none of the condensation falls back into the skillet.  Transfer to a serving platter.  Sprinkle the garlic and rosemary, salt and pepper and serve immediately.

Variation: 

Note: 

Posted: 01/03/2007