Cast Iron Skillet Potato Cake

Ahhh the humble potato. It is like the little black dress of the culinary world.

What doesn’t go well with the delectable potato?

You can dress it up like a French Gratin.

Even better you can make it casual and comfortable like smashed, with butter and sour cream.

I decided to make mine all crispy and crunchy in my cast iron skillet.

This is a pretty versatile recipe.

You could serve it for a big family breakfast, alongside bacon and eggs.

You could serve this for a Lenten lunch with a piece of fish and a salad to go with it.

Most of all you could serve this for dinner along with a juicy steak for a special treat, perhaps to celebrate a promotion or something.

Anyway you make it, there is nothing better than the oh so humble potato.

In a small saucepan, melt the butter and bring it to a gentle simmer. When the milk solids start to sink to the bottom, slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids set aside.

Cut all of the potatoes into thin (1/8-inch thick) slices. I used my trusty mandolin to ensure they are as close to thinness as possible.
 Transfer them to a bowl and cover them with 3/4 of the melted butter. Season with a little salt, pepper and rosemary. Toss to coat the potatoes with the butter. Pour the remaining butter in the bottom of the cast iron skillet and swirl it around to coat the bottom and sides.

Layer the potatoes. Press down gently on the potatoes to make sure they are starting to stick together and form a cake.

Place the skillet on the stove top on high heat and cook until the edges start to brown. It will take about 5 to 8 minutes. Place the skillet in the oven and cook, until the potatoes feel tender in the center when pierced with a fork. Remove the skillet and carefully pour off any excess butter or liquid that may have formed on the bottom.  Place the skillet on a flat surface and cover it with a platter larger than the skillet. Carefully turn the platter over. Lift off the skillet and use a large spatula to place it back in the skillet. Pour the butter back in and cook in the oven for an additional 5 to 8 minutes. Remove from the oven. Pour off any liquid. Garnish with chives and serve.

Skillet Fried Potatoes

Ingredients:

1/2 stick unsalted butter
6 potatoes peeled
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons chopped rosemary
Chives for garnish

Directions:

In a small saucepan, melt the butter and bring it to a gentle simmer. When the milk solids start to sink to the bottom, slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids set aside.

Cut all of the potatoes into thin (1/8-inch thick) slices. I used my trusty mandolin to ensure they are as close to thinness as possible.

Transfer them to a bowl and cover them with 3/4 of the melted butter. Season with a little salt, pepper and rosemary. Toss to coat the potatoes with the butter. Pour the remaining butter in the bottom of the cast iron skillet and swirl it around to coat the bottom and sides.

Layer the potatoes. Press down gently on the potatoes to make sure they are starting to stick together and form a cake.
Place the skillet on the stove top on high heat and cook until the edges start to brown. It will take about 5 to 8 minutes. Place the skillet in the oven at 400 degrees and cook, until the potatoes feel tender in the center when pierced with a fork if they start to brown to fast lower the temp to 350. Remove the skillet and carefully pour off any excess butter or liquid that may have formed on the bottom. Place the skillet on a flat surface and cover it with a platter larger than the skillet. Carefully turn the platter over. Lift off the skillet and use a large spatula to place it back in the skillet. Pour the butter back in and cook in the oven for an additional 5 to 8 minutes. Remove from the oven. Pour off any liquid. Garnish with chives and serve.

Peace be with you,

Veronica