Potatoes. Goat cheese. Garlic. Crispy goodness. Enough said.
Crispy Potato Cake
Based on a recipe in Bon Appétit
1 1/2 pounds russet potatoes, peeled or unpeeled, your choice
2 cloves garlic, minced
3 tbsp olive oil
2 tbsp chopped Italian parsley
Kosher salt
3 ounces goat cheese(!), crumbled
1 leek, cleaned well and chopped
Grate potatoes coarsely and place into a kitchen towel or a few layers of paper towels. Squeeze out as much moisture as possible. Combine with the chopped leeks and garlic.
Heat 1 1/2 tablespoons oil in nonstick skillet over medium heat. Using a spatula, press half of the potato/leek mixture over bottom of skillet in even layer. Sprinkle with salt and pepper. Leaving 1/2 inch plain border, sprinkle cheese and most of the parsley over the potatoes.
Press remaining potatoes over filling in even layer. Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes. Place rimless baking sheet over skillet and invert potato cake onto sheet.
Add 1 1/2 tablespoons more oil to same skillet. Slide the cake, browned side up, into skillet. Cook until crisp and golden on second side, about 10 minutes longer. I would have taken pictures of the flip but, uh, I needed both hands for that — no way to hold a camera!
Cut into 8 (or 4) wedges. Top with the leftover parsley and sprinkle with a little more salt and pepper.
I use my mandoline on the smallest blade that makes these perfect matchsticks – I love doing this and serving it with a nice hangar steak. One night a guest said “you made hashbrowns?” and I yelled at him. “Potato…cake…galette…I hate you!”
I should have added the goat cheese – that truly elevates the potato/alium. Though I think in the ingredients list you want to add “cheese” to that modifier, unless this potato cake does indeed call for crumbled goat. That actually sounds interesting.
GC: Hee! Crumbled goat. *slaps knee*
I should not post at night when tired but oh so funny — I almost hated to fix it 🙂
Have you been hanging out at my house? Basement1 subsists on fried potato cakes.
this looks great! Is it enough of a meal on its own or would you serve something with it (and what would you serve?)?
LK: Thanks! I’d serve something with this — we had it on the side of some grilled chicken. If you’re looking for a vegetarian thing, a spinach salad or some kind of creamy soup would go well on the side. Oh! That would be especially good as you could dip the potato cake wedges into the soup. Mmm…. 🙂
Mary Sue: I have not 🙂 But then, who doesn’t love a potato cake?