Ingredients
- 4 idaho potatoes
- 1 cup extra virgin olive oil, plus 1/8 cup for cooking
- 1/4 cup thyme leaves
Preparation
Baking Directions:
Wash the potatoes whole (unpeeled) under running cool water.
Place in stock pot and cover with cold water so that there are 2 inches of water over the potatoes.
Add salt to taste.
Cook the potatoes over medium high heat until they are fork tender.
Remove the potatoes from the cooking water and let cool on a flat platter until they can be handled.
Using a small knife and a towel, peel the poatoes, discard the skins.
Using a box grater, grate the potatoes in strips.
Place in mixing bowl and toss with the 1 cup of olive oil.
Heat 2 small non-stick fry pans over medium low heat and coat with olive oil.
Working in batches, spread the potato mixture into the pans to come up 1 inch.
Place onto heat and using a spatula pack the potatoes hard as they cook to form a tightly packed cake.
Cook for 5-7 minutes on each side or until golden brown.
Serve hot.
