These potatoes, oven-crisped on the outside and tender inside, go especially
well with red meat.
2 tablespoons unsalted butter, melted
1 tablespoon extra-virgin olive oil
1 lb yellow-fleshed potatoes such as Yukon Gold
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)
Special equipment: a Japanese Benriner or other adjustable-blade slicer *
Put oven rack in middle position and preheat oven to 450°F.
Stir together butter and oil in a cup.
Peel potatoes, then thinly slice using slicer and toss with 2 tablespoons butter
mixture, salt, and pepper in a large bowl.
Heat remaining butter mixture in a 10-inch heavy ovenproof nonstick skillet
over moderately high heat. Spread one third of potatoes evenly in skillet.
Toss remaining potatoes with cheese and spread evenly over first layer of
potatoes in skillet, pressing with a spatula. Cook 3 minutes, then transfer
skillet to oven and roast, uncovered, pressing top occasionally with spatula,
until potatoes are tender and top is starting to brown, 20 to 25 minutes.
Invert potato cake onto a cutting board and cut into wedges.
*Available at Asian markets.
Makes 4 side-dish servings.
Gourmet - October 2003
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