When I was looking for Argentinian potato dishes to accompany the lomo asado, this recipe from Argentinian chef Francis Mallman kept coming up. Essentially it’s a quick-cooked potato galette that serves as a base for the grilled meat.
- 4 medium potatoes (I used Charlottes, which are a salad potato)
- 4 tsp butter
- Maldon salt
- Turn the oven onto warm.
- Thinly slice the potatoes, using a mandolin if you have one, keeping each potato’s slices in a separate pile.
- Heat a small cast iron frying pan to medium high.
- Melt 1 tsp of butter, then starting from the middle, quickly spread the potato in overlapping slices across the bottom of the pan.
- Cook for five minutes, pressing occasionally with a spatula to help it stick together.
- Carefully turn the slices over as a whole, and brown the other side for another five minutes.
- Sprinkle with salt, then transfer the potatoes to a baking sheet and keep warm, while you make three more servings.