Step-by-Step: How to Build the Potato Ring
1. Prep and Slice
Preheat your oven to 400°F (200°C). Thoroughly grease your Bundt or Savarin pan with a tablespoon of your melted butter—don’t skimp here, as we want the ring to slide out effortlessly later. Wash and peel your potatoes (or leave the skins on if you prefer a rustic look). Using your mandoline, slice the potatoes into paper-thin rounds.
2. Season and Toss
In a large mixing bowl, combine the potato slices, the remaining melted butter, and a generous pinch of sea salt. Use your hands to gently toss the slices, ensuring every single piece is lightly coated in butter and salt. This is the secret to getting those distinct, flaky, scalloped layers.
3. Layer the Mold
Begin layering the potato slices into the bottom of the greased pan, overlapping them slightly like shingles or fish scales. Continue layering in a circular pattern until you have used all the potatoes. Gently press down on the layers to pack them tightly; this ensures the ring holds its shape when flipped.
4. Bake to Golden Perfection
Cover the pan tightly with aluminum foil and bake for 35 minutes to let the potatoes steam and tenderize. Then, remove the foil and bake uncovered for another 20 to 25 minutes, or until the top is deeply golden-brown and the edges look shatteringly crisp.
5. The Grand Reveal
Remove the pan from the oven and let it rest for 5 to 10 minutes. This cooling period allows the starches to set, keeping your ring intact. Place a large, flat serving platter upside down over the top of the pan. In one swift, confident motion, flip both the pan and the plate together. Gently lift the pan away to reveal your gorgeous, smoking-hot potato ring.
