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Recipes

Cornish Potato Cake

Cornish Potato Cake
Paula Nemzek for KCTS 9 Cooks

If Demelza made this lovely potato and parsley cake for Ross, she’d have no trouble winning his heart. But then we’d miss all the drama! If you have a mandoline or food processor, prep is easy and quick. If not, channel your inner Demelza, and use a sharp knife while you think of Elizabeth.

serves 6 to 8

  • 3 pounds potatoes
  • 4 tablespoons (2 ounces) softened unsalted butter, plus extra for the pan
  • 1 cup finely chopped fresh parsley
  • kosher salt and freshly ground black pepper

Generously butter the bottom and sides of an 8- or 9-inch round cake pan, not one with a removable bottom. Preheat the oven to 350 degrees.

Peel the potatoes, then slice them thinly. You should end up with well over 2 pounds. If potatoes are large, you might want to cut them in half before slicing, so the pieces with be easier to layer.

Place a nice even layer of potatoes on the base of the buttered tin. This will be the top of the finished dish, so be artistic! Season this layer with salt and pepper, and dot with butter. It’s easiest if your butter is almost melted and you can brush it over the spuds. Don’t be too lavish with the butter, or the layers won’t stick together and make a beautiful cake. Sprinkle this layer with a little of the chopped parsley.

Repeat this a few times, adding layers as you go and seasoning well. Press down each layer as you add the potatoes, as you want a solid cake. You should have at least 5 layers. Butter the top layer and season once more, leaving out the parsley this time. (There should be some parsley left for garnish.) Cover the pan with a sheet of heavy duty aluminum foil and bake for 30 minutes. Remove the foil and bake for another 35 to 40 minutes. The potatoes should be soft when you test the center with a fork.

Let the cake cool for about 10 minutes. Place a flat, heatproof, serving plate over the top of the pan and quickly turn it over to release the cake. If the bottom (now the top) has not browned, heat the cake under the broiler for a couple of minutes.

Sprinkle with parsley, cut cake into wedges and serve with your favorite baked potato toppings, on the side with grilled meat or salmon. Leftover (or even freshly made), these potatoes are wonderful topped with poached eggs.

Note: This simple recipe is baked potatoes, fancified. Add finely chopped shallots, chili powder or flavors of your choice to make things flavorful.

Timesaver tip: Lay a sheet of newspaper in the sink, and peel your potatoes over the paper. Fold the paper up around the peel when you've finished, and toss the whole thing into the compost bin.

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There are 4 comments

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Love your recipes, but when I print them, there's no photo of the finished product...& the size of the print is so small...???

I WILMAKE THIS RECIPE FOR OUR BRITISH FRIENDS WHO ARE VISITING US ON ORCAS ISLAND IN AUGUST. WE ARE PLANNING A PICNIC IN MORAN STATE PARK, SO A PERFECT SIDE DISH TO ACCOMPANY OUR BBQ ENTRE' AND WHAT COULD BE BETTER THAN BRITISH POTATOES? i WILL FORWARD THIS RECIPE TO OUR CHEF GRANDSON IN- LAW, DANIEL/DANNY JACK, IN LONDON..
THANK YOU FOR SHARING-AND OH-DID WE MENTION HOW MUCH WE ENJOY POLDARK? WE ARE A MONTHLY SUPPORTERS.AND PLEASE KEEP THE GOOD PROGRAMMING COMING, SUCH AS "LAST TANGO IN HALIFAX", "A PLACE TO CALL HOME", ETC.ETC. YOU MAKE OUR DAY!

sounds delish Paula, but I never let aluminum foil actually touch food...a tip I learned from watching Martha Cooks: place a sheet of unbleached, non-petrochemical, unscented parchment or wax paper on the food, then the sheet of aluminum foil over that.

Sounds scrumptious.

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