Potato Cake with Dill Sauce

  • olive oil
  • 1 lb russet potatoes,peeled, julienned as thinly as possible
  • salt and cracked pepper
  • 1 carrot, peeled, julienned
  • 2 tbsp lemon juice
  • 1 tbsp parsley, minced
  • 3 tbsp fresh dill, minced
  • 1 garlic clove, crushed
  • 1 tbsp mayonnaise
  • 1 tsp dijon
  1. Preheat the oven to 400 F.
  2. Heat an oven-proof skillet on medium high, and add 2 tbsp olive oil.  When hot, add the potatoes.
  3. Generously season the potatoes with salt and pepper.  Lay the carrot over them.
  4. Turn the heat down to medium low and cook, without stirring, until golden brown, for about 12 minutes.
  5. Cover the skillet with aluminum foil and place in the oven.  Bake for 15 to 20 minutes.
  6. Combine the lemon juice, parsley, dill, garlic, mayonnaise, 2 tbsp olive oil, and salt and pepper.
  7. Serve the potato cake in slices with the dill sauce.

Leave a comment

Your email address will not be published. Required fields are marked *