Pommes Paillasson Recipe

Prep and rinse grated potatoes

Peel the potatoes (optional: leave skin on for texture), then grate them on the large holes of a box grater or in a food processor. Place the grated potatoes in a large bowl of cold water and swish to remove excess starch. Let sit 1–2 minutes, then drain.

Dry potatoes thoroughly

Transfer the drained grated potatoes to a clean kitchen towel or several layers of cheesecloth. Gather the cloth and twist to wring out as much moisture as possible — aim for nearly dry shreds (this is critical for crispness). Weigh or measure the dry shreds roughly to ensure you still have close to 1 kg raw; if too wet, repeat wringing.

Season potatoes

Return the dried grated potatoes to a bowl. Sprinkle with fine salt (1 tsp), freshly ground black pepper (1/2 tsp) and the fresh thyme leaves if using. Toss to distribute evenly.

Prepare onion

Finely grate or mince the half-cup of yellow onion. Spread the onion on a small plate and press it between paper towels to remove excess juices (onion releases water which can make the paillasson soggy).

Incorporate onion and egg

Add the dried onion to the seasoned potato shreds. Crack in the large egg and mix thoroughly with your hands or a spatula so the egg coats the potato shreds and helps them bind. The mixture should hold together when pressed; if it seems very loose, add a small pinch of flour (not included in ingredients) or another egg white if available — but avoid adding too much, as that reduces crispness.

Heat fat

Place a heavy 10–12 inch skillet (cast iron preferred) over medium-high heat. Add the neutral oil (2 tbsp) and unsalted butter (2 tbsp). Heat until the butter foams and just begins to brown slightly and the oil shimmers — this gives good flavor and a high smoke point.

Form and cook the paillasson

Turn the heat to medium. Add all the potato mixture to the skillet, spreading it into an even 1/2–3/4 inch thick round (or two smaller rounds if preferred). Press firmly with a spatula or the back of a heavy spoon to compact the shreds into a cohesive cake. Cook undisturbed for 8–12 minutes, until the bottom is deep golden brown and very crisp. Reduce heat slightly if the underside browns too quickly.

Flip and finish

To flip, slide the paillasson onto a large plate, invert a second skillet or plate on top and flip both so the uncooked side is down in the hot skillet (or flip carefully with a spatula if confident). Press again and cook the second side for 6–10 minutes until deeply golden and cooked through. If using two smaller rounds, they will be easier to flip and may only need 5–7 minutes per side.

Rest briefly

When both sides are crisp and cooked, transfer the paillasson to a wire rack or paper-towel-lined plate for 1–2 minutes to drain excess fat. This keeps the crust crisp.

Finish and serve

Sprinkle the paillasson with chopped fresh chives or parsley and a light dusting of coarse flaky salt to taste. Cut into wedges and serve immediately while crisp. Suggested accompaniments: sour cream, crème fraîche, smoked salmon, or a fried egg.