8 Tablespoons unsalted butter, melted and clarified
3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper to taste
Preheat the oven to 425° F. Pour 1 tablespoon of the butter into a 9-inch oven proof dish or cast-iron skillet; set aside.
Cut one potato at a time into 1/8-inch thick slices using a mandoline or v-slicer. Place the slices on a double thickness of paper towels and blot the tops dry with another sheet of paper towel. Build the bottom layer of the potatoes in an overlapping concentric circle, brush with melted butter and season with kosher salt and freshly ground black pepper. Continue to slice, dry, and layer the remaining potatoes. Brush the potato slices with melted butter and season with salt and pepper between each layer.
Cut out a 9-inch round piece of parchment paper. Place the parchment on top of the potatoes and cover with a sheet of aluminum foil. Place a heavy oven proof pot on top of the aluminum foil to weigh down the potato cake. Place the potatoes and the weight on top of the stove over medium heat. Cook for 5 minutes. This will help form a nice crispy crust.
Place the potatoes and the weight on a baking sheet and bake for 25 minutes. Carefully remove the weight (it will be hot), foil, and parchment paper and bake until the sides are golden brown and crisp and the potatoes are easily pierced with the point of a paring knife, about 20-25 minutes. Allow the potatoes to cool in the pan for 5 minutes. Potatoes can be baked and kept at room temperature, loosely covered, for up to 2 hours. Reheat the potatoes covered with foil at 350° F for 15-20 minutes.
To serve, invert the potatoes onto a serving plate. Cut into wedges and serve. Enjoy!
Printed from thegalleygourmet.net
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