Pommes Paillasson or Straw Potato Cake
Crispy, golden, and irresistibly delicious, Pommes Paillasson—or Straw Potato Cake—is a classic French dish that turns humble potatoes into an elegant side or appetizer. Made with finely shredded Yukon Gold or Russet potatoes, this recipe focuses on achieving the perfect balance of crispiness and tender texture. Key to its success is squeezing out excess moisture and cooking in a mix of butter and olive oil for that signature golden crust. With a handful of pantry staples like salt, pepper, and optional fresh parsley as garnish, Pommes Paillasson is simple yet sophisticated. Great for brunch, dinner, or a gourmet addition to any meal, this stunning potato cake is sure to impress your guests with its rustic charm and rich flavor. Perfectly customizable and ready in under 40 minutes, it’s the ultimate choice for crispy potato lovers!
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Recipe Information
Ingredients
- 600 grams Yukon Gold potatoes (or Russet potatoes)
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and use a mandoline or the largest side of a box grater to shred them into thin, straw-like strips.
Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for achieving a crispy texture.
Transfer the dried potatoes to a mixing bowl and season with salt and pepper. Mix well to evenly distribute the seasoning.
Heat a non-stick or cast-iron skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan and let them melt together.
Once the butter and oil are hot, add half of the shredded potatoes to the skillet. Spread the potatoes evenly into a thin, flat layer, pressing down gently with a spatula to compact them.
Cook for about 8-10 minutes, or until the bottom is golden-brown and crispy.
Carefully flip the potato cake onto a plate. Add the remaining butter and olive oil to the skillet, let it heat, and then slide the potato cake back into the pan to cook the other side.
Cook for another 8-10 minutes, or until the second side is golden-brown and crispy.
Transfer the finished potato cake to a cutting board and let it rest for 2 minutes before slicing into wedges.
Garnish with chopped fresh parsley, if desired, and serve immediately. Enjoy your Pommes Paillasson!
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.5 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2166 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
