Pommes Paillasson is a French potato cake made by pan-frying shredded russet potatoes in clarified butter until golden and crispy on the outside. This three-ingredient dish delivers a delicate, lacy texture with a perfectly caramelized crust.
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Using a mandoline, shred the peeled russet potato into thin, shoestring-like strips.
Place the shredded potatoes on a cutting board and season generously with salt. Toss to combine.
Heat a non-stick or carbon steel pan over high heat.
Add the clarified butter to the hot pan, then add the shredded potatoes, spreading them into an even layer.
Using a spatula, press the potatoes down firmly to form a compact cake and tuck in any loose edges.
Cook on high heat until the bottom is golden brown and crispy.
Reduce the heat to low and continue to cook for about 9 minutes to ensure the potatoes are cooked through.
Carefully flip the potato cake over.
Repeat the cooking process on the second side: increase heat to high to get a golden-brown crust, then reduce to low to finish cooking through.
Once both sides are crispy and golden, slide the potato cake onto a plate or cutting board. Cut and serve immediately.
Pommes Paillasson is best served fresh, but leftovers can be refrigerated and reheated in a skillet over medium heat for 2–3 minutes to restore crispness.
skillet or non-stick frying pan · box grater or food processor shredding blade
Russet potatoes are ideal because of their high starch content, which helps the shreds bind together and crisp up during frying.
Clarified butter has a higher smoke point, preventing the milk solids from burning and allowing the potatoes to brown evenly without dark spots.
The dish is best served immediately after frying. Prepare and shred potatoes in advance, but fry just before serving for maximum crispness.
Work quickly after peeling and shredding, and fry immediately. You can briefly soak shreds in cold water and pat dry if preparing ahead, but cook within 30 minutes for best results.
Cook until the edges and bottom are deep golden brown and crispy, about 5-7 minutes per side, while the interior stays tender.
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