Garlic-flavored Potato Cake

Cut the peeled potatoes into thin slices, approximately ⅛-inch thick, using a mandoline or sharp knife. Place the sliced potatoes in a large bowl and set aside.

Add the chopped garlic cloves, fresh parsley, fresh oregano, salt, and freshly ground black pepper to the bowl with the potatoes. Toss gently until all ingredients are evenly distributed and the potatoes are well coated with seasonings.

Heat 3 tablespoons of olive oil in a 10-inch nonstick or cast-iron skillet over medium-high heat until shimmering, about 1 minute.

Transfer the seasoned potato mixture to the hot skillet and spread it evenly into a single layer, pressing gently with a spatula to compact it.

Cook the potato cake without stirring for 10-12 minutes until the bottom is golden brown and crispy.

Drizzle the remaining 2 tablespoons of olive oil around the edges of the skillet, then carefully slide the cake onto a large plate.

Invert the potato cake back into the skillet to cook the other side, and cook for an additional 8-10 minutes until the second side is golden brown and the potatoes are tender when pierced with a fork.

Transfer the finished potato cake to a serving plate and cut into wedges. Serve warm as a side dish or light main course.