Brandy butter potato cake
SERVES 8 PREP AND COOK TIME 2 HOURS
125g butter, chopped
¼ cup (60ml) brandy
1 rosemary sprig
½ teaspoon thyme leaves
3 fresh bay leaves
2 cloves garlic, crushed
2kg large desiree potatoes, peeled 1 Preheat oven to 200°C (180°C fan-forced). Line base of a 25cm (top measurement) ovenproof frying pan with baking paper.
2 Place butter, brandy, rosemary, thyme, 1 bay leaf and garlic into a small saucepan; stir over a low heat until butter is melted. Remove from heat; season with ½ teaspoon sea salt flakes and ¼ teaspoon ground white pepper.
3 Using a sharp knife, mandoline or V-slicer, cut potatoes into 2mm slices. Pat slices dry with paper towel.
4 Generously brush some butter on base and side of the pan; place remaining bay leaves on base. Place a single layer of potato, slightly overlapping, into the pan; brush with a little butter. Continue layering remaining potato and butter until all potato is used. Generously brush top with butter. Press a sheet of baking paper onto potato; press down to slightly compress potatoes. Cover pan with foil.
5 Bake potato for 45 minutes. Remove the foil; using a metal spatula, press down on potato to gently compress it. 6 Bake potato, uncovered, for 40 minutes or until top is crisp and deeply golden, and potato is tender. Turn out on a warm serving plate; scatter with extra rosemary leaves, if desired. Cut into wedges.
Not suitable to freeze. Butter mixture suitable to microwave.