Fried Potato Pancake (Pommes Paillasson)

Fried Potato Pancakes: A Weeknight Winner

As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present demands of work. But that doesn't mean we should compromise on good food! That's where these simple yet impressive fried potato pancakes come in. They're a lifesaver, truly.

These aren't your average potato pancakes – think more along the lines of sophisticated, crispy potato cakes that elevate the humble potato to new heights. The beautiful golden-brown crust, the fluffy interior, the subtle savory notes… it's a symphony of flavor that’s remarkably easy to achieve. And the best part? They can be made ahead of time, or even whipped up quickly right before dinner. Perfect alongside a juicy grilled steak, as I often make it, or simply as a satisfying side dish. I particularly love them because they're incredibly versatile.

The secret lies in properly removing the excess moisture from the grated potatoes. This is crucial for achieving that perfectly crisp exterior. I've tried various methods, from letting them sit in a colander to using cheesecloth, but my favorite technique is wrapping them tightly in a kitchen towel and squeezing out every last drop of liquid. Trust me on this – the extra effort is absolutely worth it!

Beyond the technique, the beauty of this recipe is its simplicity. It requires just a handful of readily available ingredients: russet potatoes (baking potatoes are ideal), butter, salt, and pepper. That's it! No fancy gadgets or obscure ingredients needed. Just a good nonstick skillet and a bit of patience.

And the possibilities for customization are endless! I sometimes add a sprinkle of fresh herbs, like rosemary or thyme, to the potato mixture for an extra layer of flavor. A little grated onion or garlic would also be delicious. Experiment and find what you love! But for me, the simplicity is perfect. The subtle flavor of the potato shines through. These little cakes of pure potato goodness are a perfect balance between the comfort food we crave and the elegance we appreciate.

I find these potato cakes are a welcome change to the regular potato side dish, and they look impressive enough to serve guests. The crispy texture contrasts beautifully with the creamy interior, and the savory flavors complement almost any protein, from steak to chicken to fish. They are so quick and easy that they've become a staple in my dinner rotation. With their unique combination of ease and sophistication, this recipe is a true winner.

Serving Suggestions: These potato pancakes are equally delicious as a side dish or a main course. For a complete meal, I often serve them with a simple green salad and a flavorful protein such as grilled chicken, fish or even a juicy steak. If you want to make it a meal, try adding a poached egg to the top for added richness and protein. The slightly tangy egg yolk cuts through the richness of the potato. You can also experiment with different dipping sauces, such as sour cream, crème fraîche, or aioli.

Making Ahead: These potato pancakes can easily be made ahead of time. Once cooked, they can be stored in the refrigerator for up to 3 days. To reheat, simply place them on a baking sheet and bake in a preheated oven at 450°F (232°C) for about 10-15 minutes, or until heated through and crispy. This makes them a perfect make-ahead dish for busy weeknights or entertaining guests.

So, the next time you're looking for a quick, easy, and impressive side dish or even a satisfying main course, give these fried potato pancakes a try. You won't be disappointed. They are a true testament to the fact that delicious food doesn't have to be complicated.

Step-by-step

• Peel potatoes and grate in a food processor fitted with a coarse-shredding disk.
• Working in small batches, wrap potatoes in a kitchen towel, then twist and squeeze to remove as much liquid as possible. Transfer to a bowl.
• Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides.
• While butter heats, toss potatoes with salt and pepper.
• Reduce heat to moderate, then immediately spread potatoes in skillet, pressing top down once with a spatula.
• Cook potato cake until golden brown on the underside, about 12 minutes.
• Slide cake onto a large plate.
• Heat remaining 2 tablespoons butter in skillet over moderate heat until foam subsides.
• Invert cake onto another plate (golden side up), then slide cake back into skillet.
• Cook cake until the underside is golden brown, about 12 minutes.
• Slide cake onto a cutting board and cut into 6 wedges.