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Crispy Potato Cake- Vegan

cake

Calling this recipe potato cake seems a kind of exaggeration to me because it is just a simple and easy way to bring to the table a side dish that everyone likes:  thin crispy chips flavored with some aromatic chopped rosemary and a sprinkle of salt and pepper! The potato pie I made this time was quite small, but of course you can make it as big as you want and you will see that as soon as it arrives to the table it will be finished in a few minutes! it’s so good that it will end in a flash!

adapted from “La Cucina di Asi” ricette italiane

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The Recipe

Servings

2-4

Prep time

10 min.

Cooking time

40-50

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Ingredients

  • 1 1/2 lb. Potatoes (gold or russet)

  • 4-6 Tbs XV Olive Oil

  • chopped rosemary

  • sea salt and pepper

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Directions

Preheat the oven to 400 F°

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Peeled and wash the potatoes.  With a knife or a mandolin cut the potatoes into thin slices.

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Make a circle with parchment paper and cover the bottom of  a baking pan. Brush the paper with XV Olive Oil. Arrange in concentric circles the potato slices completely filling the circle of  the parchment paper.

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Season the potato cake with olive oil and sprinkle with some finely chopped rosemary.Bake for about 40-45 minutes at 400/425  F°, raising the temperature in the last 10 minutes or until you see the potatoes turning golden brown.

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Remove the potato cake from the oven, add salt and pepper and serve immediately! This delicious cake can accompany both meat and fish and it’s an easy and fantastic dish! Buon Appetito with the potato cake!

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