Potato Cake with Basil and Garlic Dressing

[saansaturday]

(adapted from Didi Emmons' Vegetarian Planet)

This pretty cake is one of my favorite things to do with potatoes. Pan-frying helps the potatoes caramelize a bit, making for a lovely presentation, especially if you have a large platter that isn't as ugly as mine is. :)

The sweetness of basil, the bite of raw garlic, the sourness of lemon and the creaminess of mayo are enchanting against the earthy backdrop of carrots and potatoes.



Potato Cake
2 Tbsp extra virgin olive oil
thin-skinned potatoes (about 10 small potatoes), sliced very thin
2 medium carrots, sliced diagonally very thin
salt and fresh ground pepper to taste

Basil and Garlic Dressing
lemon juice
fresh basil, chopped
3 cloves garlic, smashed and minced
mayonnaise
olive oil
salt and fresh ground pepper to taste


For the potato cake, preheat the oven to 200 C (400 F). Heat a cast iron skillet over medium high, add the olive oil, and when the oil is hot add the potatoes. Generously salt and pepper them, then lay the carrot slices on top. Turn the heat to medium low and cook until the potatoes are turning golden brown, about 10 to 15 minutes. You can use a knife or fork to peek and see if they're done--I just go by the smell.

Cover the skillet tightly with foil and put it in the oven. Bake for about 20 minutes, or until a knife inserted in the cake meets no resistance.

While the cake is cooking, whisk together some mayo with the basil and garlic. Add a squeeze or two of lemon juice, then add some olive oil, whisking constantly. Season with salt and pepper to taste--there are no amounts here because I do everything to taste. :)

When the cake is done, place a platter over the skillet and invert it. Lift the skillet off, using a knife to loosen any stuck potatoes. Cut the cake into wedges and serve with a drizzle of the dressing. A side of rucola, with more of the basil dressing, complements the flavors.




And just for the love of it, look! A heart-shaped tortilla! ♥ ♥ ♥