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Author Notes: From Nigel Slater's Tender, this potato cake is like one giant, amazing latke. Slater calls for Duck or Goose fat but I just used butter and it was just as good. —Happyolks
- 6 large russet potatoes
- 5 cloves garlic
- 4 tablespoons butter
- 2 teaspoons flaky sea salt
- 2 teaspoons fresh thyme
- Shred potatoes by hand or with the fine shred setting on the food processor.
- Melt butter in a cast iron pan over medium-high heat. Press shredded potatoes, garlic, and thyme evenly into the pan and cook for 15 minutes until the bottom is completely browned. With a spatula, carefully create some space between the pan and the cake. Place a large plate over the top of the pan and flip cake onto the plate.
- Add a bit more butter and slide cake back into the pan and brown on the opposite side.
- Serve with flakes of salt and lemony greens.
- This recipe is a Community Pick!
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