Sides Recipe

Grate potatoes and onion

Using the large holes of a box grater or a food processor with a coarse grating blade, grate the peeled russet potatoes and the peeled onion into a large bowl. Work quickly to avoid discoloration of the potatoes.

Transfer the grated potato and onion to a clean kitchen towel or several layers of cheesecloth. Squeeze and wring firmly over the sink or a bowl to remove as much liquid as possible (aim for at least 1/2 to 3/4 cup of liquid removed). Removing moisture is essential for a crisp paillasson.

Return the drained grated potato and onion to the mixing bowl. Add the beaten egg, flour, salt, black pepper, and nutmeg (if using). Mix thoroughly until the mixture holds together when pressed. If mixture seems too wet after draining, add up to 1 more tablespoon of flour.

Heat a 10-inch heavy skillet (preferably cast iron) over medium-high heat until hot. Add the neutral oil and swirl to coat the pan.

Add the butter to the oil and let it foam briefly, then reduce heat to medium. Using a 1/2 to 3/4 cup measure, mound the potato mixture in the center of the pan and use the back of the measuring cup or a spatula to press it into a compact round about 1/2 inch thick and roughly 5–6 inches across for an individual paillasson. If making two smaller ones, divide mixture accordingly and cook one at a time or in separate pans.

Cook undisturbed until the bottom is deep golden brown and crisp, about 6–8 minutes. Adjust heat as needed so it browns without burning.

To flip: run a thin spatula around the edge to loosen, invert a plate over the skillet, quickly flip the skillet so the paillasson lands on the plate, then slide it back into the skillet to brown the second side. Alternatively, flip with two spatulas. Cook the second side until golden and crisp, about 5–7 minutes.

If the exterior is browning before the center is cooked, lower the heat slightly and cover the pan for 1–2 minutes to allow the interior to steam through, then uncover to re-crisp the surface.

When both sides are crisp and the center cooks through, transfer the paillasson to a paper towel-lined plate to absorb any excess oil for 1 minute, then transfer to a warmed serving plate.

Season lightly with a pinch more salt, sprinkle the snipped chives or parsley over the top, and serve immediately with lemon wedges on the side if desired. Paillasson is best served hot and crisp.