By Head Chef
Gary Jenanyen, Mondavi Great Chefs Program,
1. Peel and rinse the potatoes.
Julienne them fine with a mandolin (l/16-inch
by 4-inch sticks). Put the julienned potatoes
in a bowl of cold water for 30 minutes. Drain
and dry the potatoes well by wringing them in
a cloth towel.
Put half the clarified butter in a 10-inch nonstick
pan over low heat and add the potatoes, packing
them down with spatula and season with salt.
Cook over low to medium heat for 6 to 8 minutes,
continuing to pack down the potatoes occasionally,
until the bottom has turned golden brown.
Make sure that the cake slides around freely
in the pan, adding more butter if necessary.
When the bottom has browned, carefully flip
over the potato cake with two spatulas (or slide
the potato cake out of the pan onto a plate,
invert the pan over the plate, and carefully
turn the plate and pan over so the cake falls
back into the pan).
Lightly pack the potatoes down again with a
spatula. Add more of the butter around the edges
of the pan and cook for another 5 minutes.
When the potato cake is nicely colored on the
bottom, slide it out of the pan to drain on
paper towels, cut into 4 wedges. Season with
a little more salt, and serve immediately.
Waters Cooks A Dream