It’s not about the potatoes—it’s what you do to the potatoes. In this recipe, precook them until they’re tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them become their best selves.
Ingredients
4 Servings
8
2
Preparation
Step 1
Preheat oven to 400°. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids.
Step 2
Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don’t have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly.
Step 3
Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.
Step 4
Cook potatoes over low heat until barely tender, 10–15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that’s a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25–30 minutes. Let cool slightly.
Step 5
Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt.
Step 6
Do Ahead: Potato cake can be made 3 hours ahead. Leave in skillet at room temperature. Reheat at 350° for 10 minutes before serving.
Nutrition Per Serving
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Reviews (17)
Back to TopI’ve made this several years for Thanksgiving- everyone loves! We use an 8” skillet and depending who is on potato duty sometimes run it under the broiler a few minutes to finish (instead of inverting)and slide it onto the serving dish-sprinkle with a little Parmesan cheese and chopped chives or parsley= Yum!
annie in msp
Minneapolis
11/23/2022
How many servings if it is 410 kcals per serve
Jane doe
2/4/2022
Looks fab. Do you think it would work if I layered and then cooked it in a spring-form cake tin??
Nadia
London Uk
11/25/2021
This was so delicious and impressive! Went great with fish (basque style hake). However, it's a bit labour intensive (especially clarifying the butter and layering) so I wouldn't recommend making it if you have several other things to cook.
Anonymous
1/20/2021
Simple and delicious. Loved the crispy bottom...so tasty and really easy. For the folks who've left comments about "tossing" with a cast-iron pan, you're picturing someone flipping pancakes. That's not what "tossing" is. You simply keep the potato slices moving so they get coated in butter and begin to brown. That's all. Then transfer the slices to a bowl or platter to cool so you can layer them back into the pan with your fingers (I keep nitrile gloves in my kitchen for greasy tasks like this). Make a pretty overlapping pattern in three or four layers, adding salt, pepper, and butter as you go. You're making it so much harder than it is! No hefting of cast iron necessary! Not a stupid recipe...just stupid users.
Stacey Hopkins
Washington DC
9/6/2020
I loved this recipe! It took a while to bake and layer though.
Anonymous
Vancouver, BC
4/16/2020
What size pan did anyone use for this recipe?
petroj1236510
Wilmington, NC
7/20/2019
What's with all the haters? I made sure to read the whole recipe through before I made it, as we all should, and it was a pinch. This was simple, easy, and to die for. The potatoes came out tender and so, so buttery. This was heavenly, and I'll definitely make again!
jennaprather65924
Nebraska
1/27/2019
This is written poorly. I loved the photo and hated the recipe
Gatsby Darwin
Las Vegas, NV
1/15/2019
Easy enough to toss in a cast iron skillet. Simply use a sturdy spatula or sturdy, solid offset pie lifter and stir/flip with the spatula. You don't have to juggle heavy cast iron!
Cookah'
Deep South
1/12/2019
Loved it! I used a cast iron skillet, and to answer a user’s question, tossed the slices using a spatula. Completely delicious.
CyndyJ
Philadelphia
12/23/2018
I didn't use a cast iron pan, but I used an oven-proof pan and the dish came out great! Crispy and decadent.
Anonymous
Brooklyn, NY
6/5/2018
Simply delicious
chickenbreasts
California
3/24/2018
How are you supposed to toss potatoes in a 9 pound cast iron pan? This is a stupid recipe - has anyone made this?
omlig
Cambridge, MD
1/4/2018