Pomme Paillasson

Ingredients

• 4 High-starch potatoes (Agria, Russet, or King Edward) (Peeled and cut into thin matchsticks; quantity inferred because the source gives no measurement.)
• Beef fat (Use enough to infuse with the aromatics and coat the potatoes; amount not stated.)
• Garlic (Amount not stated; infused in the beef fat.)
• Rosemary (Amount not stated; added to the infused fat.)
• Salt (Season the potatoes; amount not stated.)
• Butter (Add around the sides of the potato cake; amount not stated.)
• Chives (For topping; amount not stated.)

Steps

1. 1

   Peel the potatoes, then slice and julienne them into thin matchsticks. Choose a high-starch variety such as Agria, Russet, or King Edward.

2. 2

   Melt the beef fat in a pan. Add the garlic and infuse it until the garlic starts to color.

3. 3

   Add the rosemary to the infused fat and bring it to a solid boil.

4. 4

   Season the potato matchsticks with salt.

5. 5

   Pour the hot infused beef fat over the potatoes and mix it through. Do this while the fat is hot so it starts to release some of the potato starch.

6. 6

   Press the potato mixture into a non-stick pan and flatten the top. Tuck in the edges as it cooks to keep the cake neatly shaped.

7. 7

   Cook over low heat until the bottom is golden brown, up to 10 minutes.

8. 8

   Add butter around the sides of the potato cake.

9. 9

   Carefully flip the cake. Keep the pan moving in a circular motion to keep it perfectly round.

10. 10

    Continue cooking until the sides are golden and crispy.

11. 11

    Take the potato cake out of the pan and top with chives. Serve as an accompaniment to steak or for breakfast.

Notes

Ingredient amounts are not provided in the source; potato quantity and servings are estimated. The source specifies up to 10 minutes for the first side but gives no cooking time for the second side.

Nutrition per serving

• side
• vegetarian-not
• gluten-free
• pan-fried
• crispy
• breakfast
• steak accompaniment