Paillassons Lyonnais de Pommes de Terre
The potato pancakes of Lyon are shallow-fried grated potato pancakes, typical of Lyonnaise cuisine. There are no eggs in the ingredients – it's the starch that does all the work!
Ingredients
- 500 g of bintje or belles de fontenay potatoes
- ½ teaspoon of salt
- 8 turns of pepper mill
- 6 sprigs of chopped parsley or chervil
- Neutral oil
- Butter
Instructions
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1. Peel the potatoes and place them in a large bowl of cold water to rinse and prevent them from turning black.
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2. Dry the potatoes thoroughly with a tea towel so they have no water left.
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3. Grate the potatoes using a food processor with a coarse grating attachment.
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4. Mix the potatoes, salt, pepper and parsley. You can add a little nutmeg.
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5. Heat a splash of oil and a small knob of butter in a small frying pan.
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6. Place three small mounds of potato mixture and press them down firmly with a spoon to help them cook evenly.
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7. Let them gently brown for 7 to 8 minutes, then turn them and cook the other side for 7 to 8 minutes, over medium-low heat.
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8. Repeat the process with the remaining potato mixture, adding a little more butter and oil for each batch.
Notes
Committed to this collection by the hand of Hunter.
