Potato Cake

2 large russet potatoes, peel and chop into 1-1/2” pieces
6 cloves garlic, skin on (for sachet)
6 -12 cloves garlic, skin off (for garlic confit)
2 bay leaves
Sea salt
1 t whole black peppercorns
1 T Parsley, chopped
4-8 T rendered duck fat (or clarified butter)
½ C olive oil
Cast iron pan (7-8” round or two 4x6” rectangle)

Place potatoes into a pot and cover with cold water, season with salt. Gently smash the skin-on cloves of garlic. In cheesecloth, make a sachet containing smashed garlic, bay leaves and whole peppercorns. Wrap tightly and add to pot of potatoes. Bring to gentle boil and cook until al dente (15-20 minutes). Potatoes should not be fully cooked. Drain potatoes and spread out onto a shallow sheet pan or cookie sheet. Place in the refrigerator until cool (30 minutes). Pre-heat the oven to 500 degrees.

Begin preparing garlic confit. Trim off the root end of peeled garlic cloves. In a small saucepan, add garlic and cover with enough oil to allow the garlic to be completely submerged.

Place pan on low heat and gently cook for an hour. Garlic should be soft with little browning. When the garlic is completely soft, remove from heat. Garlic confit can be stored in oil, refrigerated for one week.

Preheat cast iron pan in the oven for 3 minutes. Place 2-4 T of rendered duck fat in the pan. Take half of the potatoes and smash them up with your fingers. Spread them into the cast iron pan. Add another 2-4T duck fat and add the chunky potato pieces on top of the first layer. Place into the 500 degree oven for 45 minutes or until golden brown. Remove from oven and loosen potato cake away from the sides and bottom of the pan with a metal spatula. If potato cake does not easily release the pan, add a little more rendered duck fat and place back into the oven for another 5 minutes. Find a plate that will completely cover the cast iron pan. Invert the potato cake upside down onto the plate. Top with chopped parsley and garlic confit.