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Layered Rosemary Potato Cake

The layered potato cake with rosemary is sure to be a hit, affordable to make, and will impress even your pickiest eaters.

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Potato Type: Russet
Cuisine: American
Prep Method: BakedPan Fried


Side Dish


Serves 7


The layered potato cake with rosemary is sure to be a hit, affordable to make, and will impress even your pickiest eaters.


  • 1 tablespoons olive oil
  • 3 large russet potatoes, scrubbed and dried
  • 4 tablespoons butter
  • 1 clove garlic, smashed
  • Salt to taste for seasoning
  • ½ teaspoon chopped rosemary {or your favorite herb}


  1. Using a sharp knife or a mandolin, thinly slice potatoes into rounds. Work quickly (but carefully!) as potatoes will begin to discolor once they’re cut.

Prep Butter

  1. In a small saucepan {or in a small bowl in the microwave}, melt butter with the smashed garlic clove to infuse the garlic flavor. Discard the garlic clove and set aside.

For Potato Cake

  1. Preheat the oven to 425°F. Heat about 1 tablespoon of olive oil in a medium skillet over medium heat. As the oil is heating, begin to place potato slices in a circular pattern, starting with the center. Continue to fill the skillet with potato slices until the entire thing is covered with one layer of potatoes. Do a nice job as this is the layer that will be the top of the cake.
  2. Once the first layer is complete, brush with melted butter and sprinkle with salt and rosemary.
  3. Repeat the process with the remainder of your potato slices, layering then brushing with butter and seasoning with salt and herbs until the skillet is almost full or until you run out of potato slices.
  4. Let the potatoes brown on the stove top, about 15-20 minutes, then cover the skillet with a sheet of aluminum foil and place in the oven.
  5. Bake for about 30-40 minutes, or until the potatoes are tender. You should be able to insert a knife easily. Remove the foil, and bake for another 10-15 minutes or until the top is slightly golden.
  6. To invert potato cake: Place a plate that is slightly larger that the skillet over the top — wear an oven mitt or use a kitchen towel. Carefully tilt the skillet over the sink, leaving a small gap for the excess oil to pour out. Invert the plate completely. The whole potato cake should slide out onto the plate. If it doesn’t, flip it over again and run a small spatula along the outside edges of the skillet to loosen.


*The potato slices fused together enough to flip and cut, but there may be a few rogue pieces that want to get away. Using cheese does act as a “cement” for the pieces, so consider the addition if you’re worried about an unstable structure!


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Recipe By: Dianna Muscari

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Nutrition Facts Per Serving















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