Deep-Dish Potato and Olive Cake

Name: Deep-Dish Potato and Olive Cake
Yield: Serves 8 as a side dish
Ingredients: ¼ cup coarsely chopped mixed fresh herbs, such as parsley, chives, tarragon, mint, and chervil; ½ teaspoon ground fennel; ¼ cup coarsely chopped mixed fresh herbs, such as parsley, chives, tarragon, mint, and chervil; ¼ cup coarsely chopped mixed fresh herbs, such as parsley, chives, tarragon, mint, and chervil; 2 pounds baking potatoes, such as russets; 2 pounds baking potatoes, such as russets; ¾ cup finely chopped red onion; 5 tablespoons extra-virgin olive oil; 4 tablespoons finely chopped black olives; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ¼ cup coarsely chopped mixed fresh herbs, such as parsley, chives, tarragon, mint, and chervil; Kosher or sea salt and freshly ground pepper; ¼ cup coarsely chopped mixed fresh herbs, such as parsley, chives, tarragon, mint, and chervil; ¼ cup coarsely chopped mixed fresh herbs, such as parsley, chives, tarragon, mint, and chervil

Preparation info

Serves
8
as a side dish

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This crisp potato cake is excellent with roasted meats, or topped with a fresh salsa or herbed mayonnaise and served as a first course. The secret to achieving crispness is using a glass pie plate. You could also substitute thinly sliced sweet potato for some of the regular potatoes.

Ingredients

2 pounds baking potatoes, such as russets
5 tablespoons extra-virgin olive oil

Starter
Vegan
Gluten-free

Method

Preheat the oven to 375°F. Slice the unpeeled potatoes very thinly lengthwise. A mandoline is very helpful here. Rinse well in cold running water and pat dry with paper towels.

In a sauté pan, heat 2 tablespoons of the olive oil and sauté the onion until soft but not bro