This is a great alternative to roast spuds for a festive treat and it works best if you have a good non-stick, deep, frying pan. You can add slices of garlic or thyme leaves in among the layers of potato if you wish.
1kg large potatoes, peeled and thinly sliced
20g goose or duck fat
Salt and freshly ground black pepper
Heat one 26cm or two 20cm cast iron or ovenproof non-stick frying pans on top of the stove or in the oven. Remove from the heat, then rub the bottom of the pan with a little goose fat and lay the potatoes around, covering the surface (the bottom will become the top). Continue to lay the potatoes, lightly seasoning every couple of layers and rubbing the potatoes with a little more goose fat until it's all used up.
Bake in the oven for 1 hour. If the potatoes are beginning to turn brown on top, cover with foil and test whether they are cooked with the point of a knife in the centre. Turn the potato cakes out on to a chopping board; cut into equal wedges.
Register for free to continue reading
Registration is a free and easy way to support our truly independent journalism
By registering, you will also enjoy limited access to Premium articles, exclusive newsletters, commenting, and virtual events with our leading journalists
Already have an account? sign in
Join our new commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies