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Straw Potato Cake
By Head Chef Gary Jenanyen, Mondavi Great Chefs Program, Oakville, CA

Clarified butter

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.

2. 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.

3. 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).

4. 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.

5. 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.


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matthew cloutier

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t. @jraxter Well I will try... If you would like to write review of these places we would be happy to publish them.. We are always looking

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