Description Edit

I obtained this recipe from an estate sale when I purchased the family collection from the Monsey Estate in Crandall, Texas in 1991.

Ingredients Edit

Directions Edit

  1. Preheat oven to 450°F.
  2. Cut potatoes into julienne strips then toss with the garlic, parsley, oregano, salt and pepper.
  3. Heat oil in a heavy nonstick pan with a heatproof handle.
  4. Add the potatoes then cover with buttered aluminum foil.
  5. Press down with the bottom of another pan or a heavy weight.
  6. Cook over medium heat for 10 minutes.
  7. Bake 25 minutes then place serving dish over pan and flip cake out onto the plate.
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