Crispy Potato Cake

Ingredients

• 4 large russet or Idaho potatoes (about 2 pounds), peeled
• 1 ¼ teaspoons salt
• ⅛ teaspoon pepper
• ¼ cup vegetable oil, plus more as needed

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    197 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 493 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Using a mandolin or food processor, julienne the potatoes. Toss with salt and pepper.
2. In a 12-inch skillet, heat the oil over high heat until very hot but not smoking. Add the potatoes and press with the back of a spatula to form an even layer. Lower the heat to medium and cook until the bottom is golden brown, 10 to 20 minutes, shaking the pan frequently so the potatoes don’t stick and adding oil as needed.
3. Flip the potato cake, add more oil if necessary and cook until the other side is golden brown. Cool the cake briefly on a wire rack and cut into 6 wedges.

35 minutes