SARLAT POTATO CAKE
Ingredients
45ml rendered goose/duck fat
900g waxy potatoes - charlotte are ideal, but maris piper or similar are fine
10ml finely minced garlic
20ml freshly minced fresh parsley
Salt and pepper
Serves: 4-6
Method
Peel and wash potatoes, use the narrowest slicing blade to approx 1/8" thick, do not wash the slices.
Heat fat in a non-stick 25-27cm frying or saute pan.
Add potatoes and let brown for an instant.
Cook turning to coat potatoes and avoid sticking 2 mins.
Lower heat to medium, press potatoes with spatula to form a round flat cake.
Reduce heat again and cover and let cook 7 mins.
I then turn the cake over, the recipe calls for breaking the cake up and reshaping, have a go at both. If your potatoes are very starchy they may break
Turn the cake by sliding onto a plate, then place pan over plate and flip cake over, trust me its easy!
Toss potatoes, reshape cover and cook 7 mins or turn and cook on the second side.
Repeat.
Turn cake over so that second side can crisp.
Sprinkle with garlic, parsley and salt and pepper.
