Pommes Paillasson Or Straw Potato Cake Recipes

POMMES PAILLASSON OR STRAW POTATO CAKE

Pommes Paillasson or Straw Potato Cake image

In French this finished dish is said to resemble a woven straw doormat! This recipe comes from the 500 ALL-TIME GREAT RECIPES cookbook, a gift from my partner in the current Cookbook Swap! If desired, 4 smaller potato cakes could be made from this recipe, but the cooking time would need to be adjusted.

Provided by Sydney Mike

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb baking potato
1 1/2 tablespoons unsalted butter, melted
2 tablespoons oil (or less)
1/4 teaspoon salt
1/8 teaspoon ground pepper

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!

Nutrition Facts : Calories 197.2, Fat 11.2, SaturatedFat 3.8, Cholesterol 11.4, Sodium 150.5, Carbohydrate 22.9, Fiber 2.1, Sugar 1, Protein 2.2

FRIED PANCAKE OF GRATED POTATOES (POMMES PAILLASSON)

Fried Pancake of Grated Potatoes (Pommes Paillasson) image

Categories Food Processor Potato Side Fry Vegetarian Quick & Easy Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 4

Ingredients

2 1/4 pounds russet (baking) potatoes
5 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Peel potatoes and grate in a food processor fitted with coarse-shredding disk. Working in small batches, wrap potatoes in a kitchen towel, then twist and squeeze to remove as much liquid as possible. Transfer to a bowl.
Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides. While butter heats, toss potatoes with salt and pepper. Reduce heat to moderate, then immediately spread potatoes in skillet, pressing top down once with a spatula. Cook potato cake until golden brown on underside, about 12 minutes. Slide cake onto a large plate. Heat remaining 2 tablespoons butter in skillet over moderate heat until foam subsides. Invert cake onto another plate (golden side up), then slide cake back into skillet. Cook cake until underside is golden brown, about 12 minutes.
Slide cake onto a cutting board and cut into 6 wedges.

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