Pommes Darphin (French Potato Pancake)
What’s better than fried potatoes? Answer - nothing. Simply put. I am always looking for new potato recipes and came across this dish from Wildair in the Lower East Side of NYC. This is a stunning dish, that is stunningly easy. It is the perfect vessel for so many toppings - maybe splurge on some caviar for a luxurious New Years Eve show stopper? I vote - YES!
Ingredients: Serve 4
8 large potatoes
Salt (to taste)
Pepper (to taste)
Cooking oil (I’d recommend Wagyu Beef Tallow or Duck Fat)
Special Tools & Ingredients that you should order:
Instructions:
Step 1: Prepare the Potatoes
Peel the potatoes and rinse them thoroughly under cold water to remove excess starch.
Use a mandolin or a food processor to grate the potatoes finely. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
Step 2: Season the Potatoes
In a mixing bowl, combine the grated potatoes with salt, and pepper. Toss gently to ensure even coating.
Step 3: Shape the Pommes Darphin
Heat a non-stick skillet over medium heat and add a thin layer of beef tallow.
Take a handful of the seasoned grated potatoes and form a round shape, pressing firmly to create a compact layer.
Carefully place the formed potato mixture into the skillet, shaping it into a flat, even circle.
Step 4: Cook to Crispy Perfection
Cook each side of the Pommes Darphin for approximately 5-7 minutes or until golden brown and crispy. Use a spatula to carefully flip it over to cook the other side.
Step 5: Serve and Enjoy!
Once both sides are crispy and golden, transfer the Pommes Darphin onto a paper towel-lined plate to absorb any excess oil.
If you’re celebrating…. Top with CAVIAR
