Cheese And Straw Potato Cake Recipes

FRIED POTATO STRAWS

Steps:

• Pour canola oil into a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels.
• While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use the fine julienne blade on a mandoline to cut the potatoes. (Alternatively, very thinly slice the potatoes lengthwise. Stack the slices and very thinly slice them lengthwise to make long thin straws.) Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels.
• Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, transfer the straws to the paper towel¿lined plate. Season with salt and pepper immediately and serve.

POMMES PAILLASSON OR STRAW POTATO CAKE

Steps:

• Peel potatoes & grate them coarsely, then immediately toss them with melted butter & season with salt & pepper.
• Heat oil in large frying pan, then add potato mixture.
• Press mixture down to form an even layer that covers the pan.
• Cook over moderate heat 7-10 minutes until base is well browned.
• Loosen potato cake by shaking pan or running a thin spatula under it.
• To turn it over, invert a large baking sheet over the frying pan &, holding it tightly against the pan, turn them both over together.
• Lift off frying pan & return it to the heat, adding a little more oil if it looks dry.
• Slide the upside down potato cake into the frying pan again & continue cooking until it is crisp & browned on the second side.
• Remove from frying pan & serve hot!

CHEESE AND STRAW POTATO CAKE

Steps:

• Shred the potatoes and soak them in water -- changing the water occasionally. Drain well and press out as much moisture into a towel.
• Heat a small cast iron skillet (or small skillet) until hot. Add olive oil and heat until hot. Add onion and garlic and saute for 5 minutes until golden. Remove to a side plate. (this can be done ahead of time) Reheat the skillet.
• Add half the butter. Press half the potatoes into the skillet. Sprinkle with salt and pepper. Add onion/garlic mixture. Sprinkle cheese over top then add rest of the potatoes (you may not need the whole amount). Brown for 5 minutes on moderately high heat.
• Lower heat to medium and cook covered for 5 minutes. Uncover and cook 5 - 8 minutes longer or until surface is dry.
• Run a spatula under potatoes to check if the pancake is nicely browned. If so, slip a plate over top of skillet and carefully flip over. Melt the remaining butter in the skillet. Slide the potato pancake back onto the skillet and raise the heat to moderate high and brown for 5 minutes. Sprinkle with salt and pepper
• Check under the potatoes to make sure that the bottom of the pancake is nicely browned. If not, cover and cook until the bottom is browned, approximately 5 minutes more.
• Remove and cut into 4 wedges.
• Note: I would not use a large skillet as there is a good chance that you could burn yourself while turning the potatoes over.