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Potato Darphin

Potato Darphin
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Potato Darphin is a French version of grated and fried potatoes. This dish is called after a French chef Darphin who first prepared it in France. Another name for these classy potatoes is ‘A potato doormat’. So you can call the way you prefer. I personally like the name Darphin.

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Rösti, potatoes Darphin and Hash Browns – they are all prepared in a similar manner. However, in Jewish latkes, Swiss Rösti and American Hash Browns the potatoes should be squeezed to remove excess water, while for potatoes Darphin this does not happen, which gives a toasted crust and a creamy texture.

This ‘potato doormat’ is so easy to prepare. My favorite option is with Spanish, Vidalia (sweet onion) or green onions added. Some fresh parsley is also good in this recipe bringing another flavor to the potatoes.

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Potato Darphin

 

1-2 servings

Ingredients

  • 1 large potato (starchy or not), grated (I use ‘mandolin’ type grater)
  • ¼ – ½ yellow or red grated onion (or more to taste)
  • Salt
  • Black pepper
  • Butter for frying (or a mixture of olive oil and butter)

 

 

Preparation

Mix the grated potato, onion, salt and pepper.

Heat the butter in a non stick or cast iron 8” pan. Add the potato mixture. Flatten it with a spatula and gently press down.

Cook on a medium-to-low heat for 5-6 minutes.

Flip the potato pancake and cook for another 5-6 minutes until golden brown. If you can’t flip the potato with a spatula, cover the pan with a lid and gently flip the ‘mat’ on the lid, and then slide it onto the pan.

Serve immediately; optionally sprinkle with fresh parsley, chives or Gruyere cheese.

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Cook with pleasure!

 



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