Crispy Herbed Potato Cake
|Russet potato||1 Large|
|Butter/Margarine||2 Tablespoon, melted|
|Rosemary||1⁄2 Teaspoon (dry)|
|Thyme||1⁄2 Teaspoon (dry)|
Peel potato and cut crosswise into even, very thin slices 1/8 inch or thinner).
Combine butter, rosemary, and thyme; coat sides and bottom of an 8- or 9-inch glass pie dish with half the butter mixture.
Neatly arrange potato slices in concentric circles to form an even layer in dish, overlapping slices to fit.
Drizzle remaining butter mixture over potato.
Bake on bottom rack of a 450° oven until potato cake is well browned and crisp on both top and bottom (about 40 minutes).
To unmold potato cake, invert a dinner plate over dish; using pot holders to hold plate in place, turn over both dish and plate so cake slides out.
Cut into wedges to serve.