Crispy potato, onion, and garlic skillet cake
Units
Temperature
Servings
Ingredients
- 600 g waxy potatoes, coarsely grated rounded
- 150 g onion, thinly sliced rounded
- 2 garlic, finely grated rounded
- 3 g sweet paprika rounded
- 6 g fine salt rounded
- to taste black pepper, to taste rounded
- 30 ml neutral oil rounded
- 60 ml water rounded
- 20 g flat-leaf parsley, chopped rounded
Method
Method
- Rinse the grated potatoes briefly, then squeeze very dry. Toss with onion, garlic, paprika, salt, pepper, and half the parsley.
- Heat 20 ml of the oil in a 24 cm nonstick skillet over medium. Add the potato mixture and press it into an even cake about 2 cm deep.
- Pour the water around the edge, cover, and cook over medium-low heat for 10 minutes, until the steam has gone and the underside is set and browned.
- Slide the cake onto a plate, add the remaining oil to the pan, invert the cake back in, and cook uncovered over medium heat for 10 to 12 minutes, until the second side is deeply crisp and a knife meets no resistance in the middle.
- Rest for 5 minutes and finish with the remaining parsley before cutting into wedges.
Notes
- The video does not publish quantities; this version fixes practical amounts for a 24 cm skillet.
- Squeezing the potatoes and uncovering for the second side creates the crisp crust.
- Add smoked paprika or chilli if you want more heat.