Preheat oven to 450 degrees. With a sharp knife, food processor, or mandoline, cut the potatoes into julienne strips, similar in size to a long grate. Toss with the garlic, parsley, oregano, salt, and pepper. Heat the butter until sizzling in a heavy non-stick 9- or 10-inch pan with a heatproof handle. (Most handles will take heat up to 300 degrees. If you are concerned your pan handle won't go into the oven, cover it with aluminum foil.) Add the potatoes. Cover with buttered aluminum foil. Press down with the bottom of another pan or a heavy weight. Cook over medium heat until the bottom is brown, about 10 minutes. Then bake 20 to 25 minutes, until potatoes are tender and bottom is crisp. Place a heat-proof serving dish over the pan and flip the cake out onto the plate. This recipe serves 6.

Comments: Crispy and brown on the outside, tender and white inside, this potato cake is an impressive dish for very little effort. It is best served right away, but may be made ahead and reheated in the oven. For a different flavor, try rendered goose or duck fat in place of the butter or oil.

Recipe Source: NATHALIE DUPREE COOKS FOR FAMILY AND FRIENDS by Nathalie Dupree (c) 1991 William Morrow and Company, New York - 376 pages - $21.00 As reprinted in the May/Jun, 1992 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-04-1995