At ICE, students learn a variety of advanced and highly technical culinary methods. For example, in the Modern Masters section of the , students learn the advanced recipes of , , and . But when it comes right down to it, we still love the classics too. Here is a recipe with barely four ingredients for when you want to try something that is both impressively elegant and practical.
Ingredients
- 2 pounds Idaho potatoes, washed and peeled
- Water as needed
- Salt to taste
- Clarified butter as needed
Instructions
Makes 4 servings
- Slice the potatoes into 18, 1-inch discs. Cover with lightly salted water. Heat an iron skillet and add clarified butter. Remove from heat.
- Starting at the center, work in a circular pattern to make a rosette. Each piece of potato must overlap the previous. Continue to make the layers until the potatoes are all used.
- Place the skillet over high heat and cook until the potatoes start to brown and sizzle. Cover with parchment paper and weigh down. Place in a 450ºF oven.
- When fully cooked, turn out onto a plate and serve.
