Friday, September 16, 2011

Italian Potato Cake


  • 1/3 cup EVOO – Extra Virgin Olive Oil, plus some for drizzling
  • 2 large cloves of garlic, crushed
  • 1 fresh Fresno or cherry chili pepper, halved
  • 2 1/2 pounds Yukon gold potatoes, sliced 1/8-inch thick
  • Sea salt
  • 3 tablespoons fresh rosemary, chopped
  • 2 teaspoons fennel seeds
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese 
  • Preheat oven to 425°F
  • Place potatoes in bowl and season with sea salt. Discard the garlic cloves and chili pepper and add oil to the potatoes along with the rosemary, fennel and cheese. Toss to coat evenly.  
  • Arrange potatoes in a layered pattern beginning at the center of a 10-inch skillet moving outward and up the sides. Gently pile in the remaining potatoes and press them down. 
  • Place skillet over medium-high heat and cook 10 minutes to get the bottom layer of potatoes and the pan itself nice and hot. Cover potatoes with parchment paper and set a pie plate on top. Fill with beans or pie weights, transfer to oven and bake 20 minutes. Remove weights and parchment, and return to oven. Bake an additional 15-20 minutes until the potatoes are deep golden on top. Remove from oven and let cool to room temp. Place a plate over top of the pan, flip and unmold. 
  • serve with sausages. 
 Recipe from Rachael Ray Show.

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