Buttery Potato Cake Food

BUTTERY POTATO CAKE

Steps:

• Preheat the oven to 190C/gas 5/fan 170C. Peel and thinly slice the potatoes and put immediately into a bowl of cold water. Using some of the butter, liberally grease a 20-23cm cake tin (not loosebottomed).
• Drain the potato slices and dry thoroughly in a tea towel. Place the potato slices in circles in a layer in the base of the tin, overlapping them as you go. Season with salt and freshly ground black pepper and dot with a few small pieces of butter. Keep layering the slices evenly, seasoning and dotting with butter as you go. Finish with butter, season, then cover with a circle of buttered greaseproof paper.
• Bake for 1½ hours, or until the potatoes are tender when pierced with the tip of a knife.
• Leave to cool in the tin for 5 minutes, then invert on to a serving plate. Brown briefly under a hot grill if the top needs more browning. Serve cut into wedges.

BUTTERMILK POTATO CAKES

Steps:

• Microwave potatoes as directed on package; place in large bowl. Add butter and buttermilk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Stir in seasonings.
• Place flour in shallow dish. Shape potato mixture into 8 patties, using about 1/2 cup potato mixture for each patty. Dip, 1 at a time, in flour, turning to evenly coat both sides of each patty. Gently shake off excess flour.
• Heat 2 Tbsp. oil in large skillet on medium-high heat. Add 4 potato patties; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Repeat with remaining potato patties, adding remaining oil as needed.

BUTTERY BAKED POTATO SLICES

Steps:

• Preheat oven to 450.
• Slice potatoes into 1/4 inch thick rounds and place into a lightly greased baking pan.
• Mix butter and oil, and brush lightly over potatoes. Sprinkle with salt.
• Bake for 40 minutes, or until potatoes are tender.
• Serve with sour cream spread over top or on the side.