Potato Cake Chez L’Ami Louis

The late Antoine Magnin became identified with this potato cake, served daily at L’Ami Louis, his Paris restaurant. It owes its flavour to goose or duck fat, in which sliced potatoes are first fried then baked until crusty on the outside and moist and succulent within. As a cooking medium you can use goose fat, beef dripping, or a mixture of dripping and olive oil, or good-quality lard and olive oil in equal proportions. Serve the potato cake with any roast