Basic Professional French Cooking

Pomme Darphin

Ingredients (for 6 servings)

750 g Potatoes

25 ml Vegetable Oil

75 g Butter, melted

Salt and Pepper

Procedure

1. -Peel, wash and place potatoes in cold water.
   

2. -Julienne the potatoes on a mandoline, Season with salt and pepper, Do not rinse.
   

3. -Heat a sauté pan with a little oil to coat the bottom. When hot, quickly fill the bottom of the pan with the potatoes to make a layer 1” thick. Even out the potato cake with a spatula and cook at medium heat until the bottom is golden brown.
   

4. -Add melted butter around the edges and shake the pan back and forth to prevent sticking.
   

5. -When golden brown, drain off excess oil and flip the cake. Cook underside until golden brown, adding more butter if necessary. Serve in wedges.

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