Parmesan potato cake

By greeneyes718

Ingredients

• 3 lb yukon gold potatoes, peeled, cut into chunks
• 1 1/4 tsp salt
• 1/4 cup olive oil
• 3/4 cup grated parmesan
• 1/2 tsp pepper

Details

Servings 8

Preparation

Step 1

heat oven to 425

-In pot,cover potatoes in water with 1 tsp salt; simmer until tender, 14 min, drain
- Return potatoes to pot while still hot
-Mash, leaving slightly chunky
-Stir in remaining 1/4 tsp salt, 3 tbsp oil, the parmesan and pepper
-Heat 10in nonstick ovenproof skillet over medium heat until hot
-Remove from heat; add remaining 1 tbsp oil, swirling to coat bottom and sides
-Spoon potatoes into skillet; press down evenly
-Place skillet on medium heat; cook 5 min to set bottom of cake
-Place in oven
-Bake 50 min or until browned
-With pot holder,hold skillet handle while loosening sides of cake with rubber spatula
-Place inverted plate over top of cake; invert cake onto plate
-Garnish with parsley, if desired