One small layered potato cake with a golden buttery crust and soft center, served as a side.
1 tbspButter
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200 gPotato
To tasteSalt
To tasteBlack Pepper
Heat the oven to 200°C. Melt the butter. Brush a little over the base and sides of a 10 cm metal baking tin. Slice the potato evenly, 1-2 mm thick; pat dry without rinsing.
Arrange overlapping potato slices in concentric layers in the tin, brushing each layer with the measured butter and seasoning lightly with salt and pepper. Use all the potato and butter, then press the layers firmly together.
Cover the tin tightly with foil and bake at 200°C for 25 minutes. Remove the foil and bake for 20-25 minutes more, until golden and easily pierced with a skewer through the center.
Rest for 5 minutes. Loosen the edge with a thin spatula, put a plate over the tin and carefully invert. Serve the whole small potato cake as one side portion.