Buttery, Herby Potato Cake Recipe | Abel & Cole

Buttery, Herby Potato Cake

Cooking time
Serves6 people
Buttery, Herby Potato Cake

It all comes down to organic potatoes made into a cake. Great for brunch or a main. Candles optional.


  • 4-6 large potatoes, peeled and cubed
  • 3 fat garlic cloves, peeled
  • Sea salt and freshly ground pepper
  • A large handful of fresh, soft green herbs (basil, dill, parsley, mint, tarragon…)
  • A couple of knobs of butter*

* Swap it out for olive oil if you like but it’s really lovely with butter.

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1. Preheat your grill to high (or heat your oven to the highest setting).
2. Pop your spuds and garlic into a large pot. Fill with water. Add a good pinch of salt. Bring to the boil. Bubble away till mashable.
3. Drain. Add some butter and plenty of pepper. Crush the potatoes a bit. Keep them a little dry and don’t fully mash them as you want it chunkyish.
4. Taste. Adjust salt, pepper and butter if needed. Finely chop your herbs. Stir them through.
5. Warm a smallish frying pan. Gloss generously all over (sides and base) with butter or oil.
6. Tumble your herby crushed spuds into the pan and smooth over, making a giant potato cake. Cook over medium-high heat till the sides start colouring up.
7. Pop in the oven to brown on the top. Let it cool a little before turning out onto a serving dish.
8. Serve warm or at room temperature.
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