Baked Potato Cakes
Number of servings : 4 Prep time: Cooking time: 30 minutes Type of meal : | Side Dishes | Side
Number of servings : 4
Cooking time: 30 minutes
Type of meal : | Side Dishes | Side Dishes
Special diet :
3 tbsp (45 mL) olive oil, divided
1 clove garlic, finely chopped
2 large baking potatoes, preferably round in shape (about 1 lb/455 g)
1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried thyme leaves, crumbled
1 tbsp (15 mL) grated Parmesan cheese
Ground black pepper
Thyme springs (optional)
- Preheat the oven to 450°F (230°C). Generously brush a large baking sheet with 1-1/2 tbsp (22.5 mL) oil. In a small saucepan, heat the remaining 1-1/2 tbsp (22.5 mL) oil over moderate heat. Add garlic and sauté until just golden, about 1 minute. Remove the pan from the heat.
- Peel potatoes and cut them crosswise into very thin (1/8 inch/0.25 cm) slices. Divide the slices into 8 equal portions. For each potato cake, arrange the slices overlapping in a circular pattern about 4 inches (10 cm) in diameter on the baking sheet, making a total of 8 cakes.
- Brush the cakes with the garlic oil. Sprinkle with thyme, Parmesan, and pepper. Bake the cakes until tender and lightly browned, 15 to 20 minutes, pressing them several times during baking with a spatula so the slices stick together. Garnish with thyme, if desired, and serve.
Imported on 2011-01-20 16:41:26 — Original ID:755