Crispy potato cake with garlic and parsley from Bon Appétit Magazine, October 2013 (page 112)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Poulet Vallée d'Auge

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter for duck fat.

  • twoyolks on October 02, 2014

    The garlic and duck fat give the potatoes a really nice flavor that's deeper and more savory than regular sauteed potatoes. My "cake" did not stay together after I unmolded it but still looked nice. While cooking the potatoes in the duck fat, if I did not keep the potatoes moving regularly, they began to stick to the bottom of the pan.

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