If i’m being completely honest, very few recipes that I create on my own (whether on accident or on purpose) come out good. But this potato cake was delicious! We shamefully ate the whole thing (luckily it was only two potatoes) and we enjoyed every morsel. I got the idea from Gwyneth Paltrow’s potato cake recipe from My Father’s Daughter. We tried her recipe in the past and I didn’t like it. It was too much work and way too oily. My potato cake has more flavor, is cooked differently, and is much easier to make. Give it a try!
Garlic Potato Cake
Yield 2-4 servings
- 2 large russet potatoes
- 3 tablespoons olive oil
- 2 tablespoon crushed basil
- 1 tablespoon crushed oregano
- 1 teaspoon paprika
- 3 cloves minced garlic
- salt and pepper to taste
- Preheat your oven to 375*.
- Using a mandolin or a good knife, slice the potatoes into approximately 1/8-inch slices.
- Put the potato slices into a medium mixing bowl and toss them with the olive oil, basil, oregano, garlic, paprika, and salt and pepper. Make sure all slices are evenly coated.
- Lightly grease an oven safe dish (I use a cast iron skillet) and put down the first layer of slices in a circle. Continue to layer the slices moving inward as you go up, creating a small mountain of sorts.
- Bake in the oven for 45 minutes or until edges of potato slices turn brown and crispy. (I baked mine for close to an hour.)
- Cut the potato cake into slices and serve with chives and sour cream.
Having company? We’ve made this recipe several times now to serve even more people. More potatoes...more spices...bigger baking dish...longer cooking time. Real easy!