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Epicurious
Bon Appétit

Golden Potato Cake

By Ludo Lefebvre

4.3

(5)

Photo of a pan with a crispy potato cake in it with one slice removed.
Photo by Peden + Munk

It’s not about the potatoes—it’s what you do to the potatoes. In this recipe, precook them until they’re tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them become their best selves.

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