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Cream and Herb Potato Cakes
Tender potato cakes infused with cream, garlic and fresh herbs, slowly baked in the oven then pan‑fried to a golden finish. Ideal as a side dish or vegetarian main course, can be prepared ahead and finished just before serving.
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Cost Breakdown
Critical Success Points
- • Slice the potatoes uniformly (about 3 mm).
- • Layer with butter and cream to ensure tenderness.
- • Bake for 1 hour at 180°C.
- • Brown the squares without overcrowding the pan.
Safety Warnings
- • Be careful of the oven heat (180°C) and wear gloves when handling hot aluminum foil.
- • Do not let the oil heat for too long unattended to avoid splattering or fire risk.
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