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[phalanxausage]

I adapted this from a Paul Bertoli recipe. It's a great thing to serve organ meats or other "odd" proteins with, since it's familiar & non-threatening. I also love it with duck confit, cooking it with the reserved confit fat. It's better to use a single large potato rather than several small ones. Supposedly the more developed starch in the big potato make a more favorable texture. It is also very important to cut, rather than shred or grate the potato. Cutting & rinsing ensures a minimum of free starch on the outside of the matchsticks so the texture remains light rather than pasty.Serves three as a side.1 large (app 20 oz) russet potatoClarified butter or other flavorful, high smoke point fatSalt & pepperChopped herbs, sauteed onion, shallot, mushroom, etc (optional)Peel the potato & cut into 1/8" matchsticks by hand or with a mandoline. Soak in cold water, drain, repeat until water is clear. This is to ensure a light texture. Drain thoroughly in a lettuce spinner. Heat a heavy 8" non-stick pan over medium heat. Add a tb or two of butter. Place half of the potato in the pan. Sprinkle with salt, pepper & herbs/filling (if using). Add remaining potato. Press down gently on the potato mass with a plate slightly smaller than the skillet so that the bottom contacts the pan surface evenly. let cook on med or medium-low heat for 8-10 minutes. Place a plate over the pan & carefully flip it, sliding the cake back into the pan, cooked side up. Pour another tb of oil around the edge of the cake & neaten up the edges with a spoon or heat-proof spatula. Cook another 8-10 minutes. Remove to cutting board, cut into wedges & serve immediately.