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Buttered Potato Cakes Veg HT ACC 45mins Serves 4 Hot Vegetables Accompaniment Vegetarian Gluten Wheat free Eggless
Ingredients: 675g/1-1/2lb Potatoes 50g/2oz Clarified Butter (see below) 2 tbsp Olive Oil Salt & Pepper
Instructions
1. Peel and slice the potatoes paper thin. Rinse well under cold water to remove the excess starch, then dry the slices thoroughly with kitchen paper.
2. Combine the clarified butter with the olive oil, and divide half of it between 2 frying pans. Arrange the potato slices in the pans in tight, overlapping circles, seasoning each layer generously with salt and freshly ground black pepper. Continue until all the potato slices are used, and pour the remaining butter and oil over the top.
3. Cook the potato cakes over a low heat for 15 minutes, or until they are crisp and golden brown underneath.
4. Turn them onto a plate, then slip them back into the frying pan, golden side up. Cook for 10-15 minutes longer, or until the cakes are golden brown all over and feel soft when pierced with a skewer.
5. Cut each potato cake into 3 wedges and serve hot.
NB To clarify butter - put it in a small, thick-bottomed saucepan and melt over a very low heat. The butter will foam, the foam will fall gently to the bottom of the pan leaving the clarified butter as clear oil. Pour the clarified butter into a bowl, being careful not to disturb the sediment. Keep covered in the refrigerator and use as needed.
More Vegetable Accompaniment Recipes | What's in Season | Growing Vegetables
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
