Baked to crispy perfection, this pairs wonderfully with both meat and vegetarian mains
Serves 8
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In this grand brandy butter potato cake, thin slices of potato are layered with lashings of brandy butter and baked to golden perfection.


  • 125 g butter, chopped
  • ¼ cup (60 ml) brandy
  • 1 rosemary sprig
  • ½ tsp thyme leaves
  • 3 fresh bay leaves
  • 2 clove garlic, crushed
  • 2 kg large desiree potatoes, peeled

Preheat oven to 200 C (180 C fan-forced). Line base of a 25 cm (top measurement) ovenproof frying pan with baking paper.


Place butter, brandy, rosemary, thyme, 1 bay leaf and garlic into a small saucepan; stir over a low heat until butter is melted. Remove from heat; season with ½ tsp sea salt flakes and ¼ tsp ground white pepper.


Using a sharp knife, mandoline or V-slicer, cut potatoes into 2 mm slices. Pat slices dry with paper towel.


Generously brush some butter on base and side of the pan; place remaining bay leaves on base. Place a single layer of potato, slightly overlapping, into the pan; brush with a little butter. Continue layering remaining potato and butter until all potato is used. Generously brush top with butter. Press a sheet of baking paper onto potato; press down to slightly compress potatoes. Cover pan with foil.


Bake potato for 45 mins. Remove the foil; using a metal spatula, press down on potato to gently compress it.


Bake potato, uncovered, for 40 mins or until top is crisp and deeply golden, and potato is tender. Turn out on a warm serving plate; scatter with extra rosemary leaves, if desired. Cut into wedges.

Not suitable to freeze. Butter mixture suitable to microwave.


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