Potato cake according to Alain Passard

Ingredients for 2 servings:

• 1 kg potatoes
• 1 clove(s) garlic clove(s)
• 4 handfuls of sage leaves
• 75 g butter
• 2 tsp salt
• 1 tsp white pepper
• n. B. Fleur de Sel
• e.g. butter flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and grate the potatoes. Place them in a kitchen towel and squeeze dry ingredients. Place the squeezed potatoes in a bowl. Chop the sage and add it. Press or grate the garlic into the potatoes. Season with salt and pepper and mix everything together. Melt a little butter in a 26 cm pan over medium heat. Add the potato mixture, press down, and fry for about 5 minutes. Turn over with the help of a lid or plate and fry for another 5 minutes. Repeat turning every 5 minutes. After about 25 minutes, increase the heat slightly and fry the potato cake until crispy. Turn again. Slide the finished potato cake onto a cutting board and cut into quarters. Sprinkle the quarters with fleur de sel and flakes of butter. Serve with a glass of Edelzwicker wine.