Potato Rosemary Cake

 Posted by at 6:00 am on April 17, 2014
Apr 172014

IMG_2278I made these little pieces of potato cake heaven. With a hint of rosemary and caramelized onions, these potatoes are, well I’m at a loss for words.

Potato Rosemary Cake

2 lbs. potatoes, peeled

1 small sweet onion, diced

1/2 cup fresh rosemary


Salt and pepper

Peel and boil 2 lbs of potatoes until fork tender. About 20 minutes. Remove from the heat to cool slightly- easy to touch then slice in thin slices about 1/3 inch. Meanwhile caramelize the onions in the olive oil until soft and light brown. Add 2 tbsp. brown sugar and pinch of salt. Remove from the heat and set aside.

Butter the 4- small 6″ spring form pans (or you can make one large 10″spring form pan.) Layer the potatoes, season with salt and pepper, then onions and fresh rosemary and repeat until all the potatoes are done. Place a 1 tsp butter on top and place the spring form (s) pans on a baking sheet. Bake at 400 degrees for 20 minutes. Remove from the oven and flip upside down to serve. Top with more remaining fresh rosemary if desired for garnish.

Happy Baking!



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